Cajun/Creole · main

Seafood Boil

Seafood Boil reads citrus 5.0, sourness 5.0 and heat 3.9 on Palate's 0–10 flavor X-ray — a Cajun/Creole main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Citrus 5.0 · Sourness 5.0 · Heat 3.9 · Salinity 3.8 · Umami 3.0 · Richness 2.9 · Smoke 2.8 · Sweetness 2.7 · Allium 2.6 · Warm Spice 2.4 · Marine & Briny 2.3 · Fruity 1.2 · Funk & Ferment 0.8

What's in it (12)

Time & effort: about 1 hr 7 min (37 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 107.1 kcal, 3.7 g protein, 8.1 g fat, 5.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (3 steps)

  1. Bring a very large pot of heavily seasoned water with crab boil, cayenne, lemons, and garlic to a rolling boil.
  2. Add potatoes and corn first and cook 10 minutes, then add sausage for 5 more minutes, and finally the crawfish or shellfish for 5–8 minutes.
  3. Cut the heat, add hot sauce and butter to the pot, and let the shellfish soak in the seasoned water for 20 minutes to absorb flavor before draining and pouring onto a newspaper-covered table.

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Keep reading: what citrus, sourness, heat mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.