Viet-Cajun-Style Garlic Butter Seafood Boil with Smoked Sausage, Shrimp, Mussels, and Crawfish

Name: Viet-Cajun-Style Garlic Butter Seafood Boil with Smoked Sausage, Shrimp, Mussels, and Crawfish
Cuisine: Vietnamese
Ingredients: ¼ pound (113 g) unsalted butter; 2 cups (473 ml) water; 1 teaspoon chicken bouillon powder; ½ cup (60 g) brown sugar; 1 teaspoon paprika powder; ½ cup (75 g) fresh minced garlic; 1¼ cups (120 g) Cajun or seafood boil seasoning, divided; 1¼ cups (120 g) Cajun or seafood boil seasoning, divided; 2 cups (473 ml) orange juice; 2 whole oranges, halved; 2 pounds (907 g) (about 8) baby red potatoes; 8 smoked andouille sausage links; 4 ears corn, cut into halves; 2 pounds (907 g) live crawfish (see tip); 2 pounds (907 g) shell-on shrimp, head on or off; 2 pounds (907 g) fresh and cleaned mussels (sub frozen); 2 pounds (907 g) fresh and cleaned mussels (sub frozen); ½ cup (24 g) thinly sliced green onions; Cayenne pepper, optional (adjust to spiciness preference)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Asian Smoke

By Andrew Ho , Andrew Samia and Sean Wen

Published 2026

About

Nothing on earth brings together family and friends like a crawfish boil. In fact, we’re almost certain the word “community” comes from the old Native American word for crawfish. Don’t quote us on this. In all seriousness, crawfish is more than food for us. It goes beyond that. It’s cheerful bonhomie. It’s family. It’s community. I grew up going to Viet-Cajun crawfish boils as a kid in Houston, and quite honestly, they will always be some of my fondest memories. The inevitable cultural mix

Ingredients

Asia
Vietnam
Main course
Southeast Asia

Ingredients

Method