Cajun Seafood Boil with Ultimate Garlic Butter Sauce

There is something wonderfully indulgent about a Louisiana seafood boil. A big pot filled with seafood, corn, potatoes and all the good things, followed by a generous coating of garlicky Cajun butter. It looks like something you'd order at a restaurant, but the truth is, a seafood boil is surprisingly easy to make at home, and so much cheaper too.

Lobster Seafood Boil

This was actually my second time making a Cajun seafood boil at home due to a request from my youngest. The first time, I went all out with whole lobsters. The next time, I switched things up and used frozen crawfish tails. Both versions were delicious, but I love how adaptable the  boil is- using whatever seafood you enjoy or whatever happens to be available and affordable.

Crawfish Tails Seafood Boil

And as luck would have it, my lobster boil happened to land on September 25th, National Lobster Day. I couldn't have planned that better if I tried!

The beauty of a seafood boil is that the cooking process itself is incredibly simple. You are essentially creating a flavourful broth and then cooking your ingredients in stages (according to how long they need to cook), allowing everything to soak up all that seasoned goodness. For my broth, I use Old Bay and Cajun seasoning, with cayenne if I want some extra heat. But there are a few ingredients that really make the broth special: onions, lemons, bay leaves and beer- yes beer 🍺.

If there is one thing you absolutely need for an ultimate seafood boil, it's the sauce- a garlicky rich and savoury Cajun butter sauce is where all that flavour really comes together, that gets poured over the cooked seafood while holding some back for individual dipping bowls for further sopping.

And the best part is digging in true boil fashion- get messy with plenty of napkins nearby. Spread everything out on a big platter or right onto a table lined with parchment or butcher paper, grab some crusty bread for soaking up the extra sauce, and devour away.

Cajun Seafood Boil

Serves 4 to 6

2 lbs. small potatoes or medium potatoes, cut in half

4 fresh corn on cob, chopped into 4 to 5 pieces (use a cleaver)

6 whole (1-1/4 lbs.) live lobsters

1 lb. jumbo shrimps (shell-on)

1 lb. mussels on the half-shell

1 lb. crawfish (frozen whole, or tails), optional

1 lb. Polish or Andouille sausage, sliced into 1/2-inch pieces

The Spicy Boil Broth:

2-1/2 gallons of water

1/2 cup Old Bay seasoning

3 Tbsp. Cajun seasoning

1 to 2 Tbsp. cayenne pepper

1 Tbsp red pepper flakes

1 can or bottle beer (optional, adds depth)

2 large onions, halved

2 heads of garlic, halved

2 lemons, halved

5 bay leaves

The Ultimate Cajun Garlic Butter Sauce:

2 cups unsalted butter

8 to 10 cloves garlic, minced

2 Tbsp. Cajun seasoning

3/4 Tbsp. Old Bay seasoning

3/4 Tbsp. lemon pepper seasoning

1 Tbsp. paprika (for colour)

1 cup reserved boiling broth

Look for live fiesty lobsters at your fish monger.
Remove the elastic bands just before cooking.

Whack crawfish tails with the side of cleaver to loosen shells.
This also helps the butter sauce to seep into the tails.

Essential Add-Ins for a complete seafood boil

In your largest pot, bring water, beer, onions, garlic, lemon, bay leaves and broth seasonings to a roaring boil. Let it boil for five minutes so the spices open up.

The seasonings that make the boil Cajun authentic!

Beer adds depth and deliciousness

Add the potatoes, cover and let cook for 10 mins. Add the corn; cover and let cook for 5 mins. Add the lobsters, one by one, head in first. Cover and cook for about six minutes.

Add the shrimps, cover and boil for 2 mins. before adding the mussels and crawfish tails. Cover and cook for another 3 mins. or until the lobsters are bright red and the potatoes are fork-tender. Reserve 1 cup seafood broth for the sauce. 

Meanwhile, while the boil finishes, in a saucepan over medium heat, pan-fry the sausage slices until golden and set aside. Melt the butter in the same saucepan over medium-low heat. Saute the garlic until fragrant about 2 mins. Stir in the sauce seasonings and 1 cup of reserved seafood broth. Simmer for 3 mins. or until slightly thickened.

Carefully remove the lobsters onto a large platter. Strain the remaining boil a metal strainer, discard the loose boiled onions, garlic, bay leaves and set aside. *I keep the lemon halves for extra flavour squeezing tableside. Dump everything into a large platter or turkey pan, add the sausages, then pour in all/ half the sauce and keep some for individual bowls. I like to serve my whole lobsters separately, so I then top the platter with them in true luxury gourmet feast fashion. 

Well, will you just look at that!!!

Crawfish Tails Seafood Boil ready for feasting

Always need the extra scrumptious sauce for dipping

And perhaps this Cajun seafood boil is a little prelude to what’s to come.

There’s a lot more crustaceans, mollusks and fins on the horizon; my next culinary adventure is taking me to a not-too-far destination where the ocean, local traditions and some seriously good seafood are part of the story. Stay tuned... The next seafood chapter is going to be a very Canadian one 🇨🇦🦞.

'Em cute tasty tails

Next time, we will do the butcher paper-lined table experience!

Nom Nom

Full Recipe:

Cajun Seafood Boil

Serves 4 to 6

2 lbs. small potatoes or medium potatoes, cut in half

4 fresh corn on cob, chopped into 4 to 5 pieces (use a cleaver)

6 whole (1-1/4 lbs.) live lobsters

1 lb. jumbo shrimps (shell-on)

1 lb. mussels on the half-shell

1 lb. crawfish (frozen whole, or tails), optional

1 lb. Polish or Andouille sausage, sliced into 1/2-inch pieces

The Spicy Boil Broth:

2-1/2 gallons of water

1/2 cup Old Bay seasoning

3 Tbsp. Cajun seasoning

1 to 2 Tbsp. cayenne pepper

1 Tbsp red pepper flakes

1 can or bottle beer (optional, adds depth)

2 large onions, halved

2 heads of garlic, halved

2 lemons, halved

5 bay leaves

The Ultimate Cajun Garlic Butter Sauce:

2 cups unsalted butter

8 to 10 cloves garlic, minced

2 Tbsp. Cajun seasoning

3/4 Tbsp. Old Bay seasoning

3/4 Tbsp. lemon pepper seasoning

1 Tbsp. paprika (for colour)

1 cup reserved boiling broth

In your largest pot, bring water, beer, onions, garlic, lemon, bay leaves and broth seasonings to a roaring boil. Let it boil for five minutes so the spices open up.

Add the potatoes, cover and let cook for 10 mins. Add the corn; cover and let cook for 5 mins. Add the lobsters, one by one, head in first. Cover and cook for about six minutes.

Add the shrimps, cover and boil for 2 mins. before adding the mussels and crawfish tails. Cover and cook for another 3 mins. or until the lobsters are bright red and the potatoes are fork-tender. Reserve 1 cup seafood broth for the sauce. 

Meanwhile, while the boil finishes, in a saucepan over medium heat, pan-fry the sausage slices until golden and set aside. Melt the butter in the same saucepan over medium-low heat. Saute the garlic until fragrant about 2 mins. Stir in the sauce seasonings and 1 cup of reserved seafood broth. Simmer for 3 mins. or until slightly thickened.

Carefully remove the lobsters onto a large platter. Strain the remaining boil a metal strainer, discard the loose boiled onions, garlic, bay leaves and set aside. *I keep the lemon halves for extra flavour squeezing tableside. Dump everything into a large platter or turkey pan, add the sausages, then pour in all/ half the sauce and keep some for individual bowls. I like to serve my whole lobsters separately, so I then top the platter with them in true luxury gourmet feast fashion. 

Trinidadian Curry Chicken Roti

Canada brought the win 🇨🇦⚽️💨, and I brought the flavour in da house.

During Canada’s big game against South Africa, I wanted something celebratory, comforting, and easy enough to enjoy while still keeping one eye on the soccer. For me, that meant Trinidadian curry chicken roti, a dish that feels like pure comfort wrapped in something soft, flaky, and delicious. At that meant manning with one foot in the kitchen and the other in the living room :)

Trinidadian roti has such a beautiful history. It comes from Indian culinary traditions brought to Trinidad and Tobago by indentured labourers in the 19th century, and over time, it became its own beloved part of Trini food culture. Like so much Caribbean cooking, it tells a story of migration, adaptation, and flavour shaped by many cultures.

In Trinidad, roti can refer to the flatbread itself, but also to the full meal: curried meat, potatoes, chickpeas, or vegetables wrapped inside dhalpuri, paratha, or served with buss up shut. Last time, and my first time, I went all in and made fresh homemade buss up shut, the buttery, flaky Trini-style paratha whose name comes from its torn-up “busted shirt” appearance. It was so worth it, but this time, for soccer game day, I needed a shortcut.

Buss Up Shut Step-By-Step Recipe

Enter frozen Taiwanese flaky onion pancakes.

And honestly, they worked beautifully.

Crisped up in a pan, they gave me those lovely flaky layers and just enough savoury onion flavour to make the curry chicken feel right at home. It may not be traditional, but it was joyful, practical, and very Toronto. A little Caribbean, a little Taiwanese, a lot of multicultural kitchen magic.

Frozen pancakes found in all Asian Supermarkets

For the curry chicken, layer the seasoned chicken with potatoes, chickpeas, curry powder, garlic, onion, thyme, cumin, and allspice. After a gentle simmer, everything becomes tender, saucy, and deeply comforting, with the potatoes thickening the curry and the chicken soaking up all that warm Trini-inspired spice. Try this as an easy weeknight meal, allowing the marinated chicken to chill overnight. Double the recipe for a bigger batch- leftovers are superb!

Trinidadian Curry Chicken Roti (adapted by African Bites)

Serves 6

Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon

Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste

Place chicken in a large bowl then add salt, garlic, thyme, white pepper, and curry powder.

Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.

When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.

Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.

Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until potatoes soften and the sauce thickens (about 20-30 mins). Adjust with salt, pepper, and broth for taste and consistency. 

Serve at the table with warmed paranthas or pancakes.

Once the curry was ready, spoon it into the hot flaky onion pancakes and wrapped them roti-style or tear the pieces, pick up some curry with it and enjoy! 

Golden, saucy, messy in the best way, and completely satisfying.

This is the kind of food I love most: rooted in tradition, open to improvisation, and full of personal story. Cooking in Toronto often looks like this, honouring where a dish comes from while also using what we have, what we love, and what fits the moment.

Canada was on the screen, curry was bubbling on the stove, and dinner brought the world together in one flaky, saucy, joyful bite.

Let’s go Canada gooooo! 🇨🇦⚽🔥

FULL RECIPE:

Trinidadian Curry Chicken Roti (adapted by African Bites)

Serves 6

Chicken Marinade
2½-3 pounds chicken thighs, boneless, skinless, and cut into bite-sized pieces
½ tsp. white pepper
1 tsp. minced garlic
½ tsp. dried thyme
½ tsp. salt
½ tsp. curry powder
½ tsp. chicken bouillon

Chicken Roti
2 Tbsp. canola oil, more if needed
1 large onion, diced
2 tsp. minced garlic
1½ tsp. thyme, fresh or dried
1 tsp. ground cumin
1½ tsp. smoked paprika
1 tsp. ground allspice
2-3 Tbsp. curry powder
1 tsp. ground nutmeg
1 15-ounce can chickpeas, drained
1 Tbsp. chicken bouillon
2 cups cubed potatoes
½-1 tsp. cayenne pepper or 2 chili peppers, optional
1 tsp. white pepper
3-4 cups chicken broth
salt to taste

Place chicken in a large bowl then add salt, garlic, thyme, white pepper, and curry powder.

Mix chicken with a spoon or your hands until well coated. Set aside in the fridge and marinate for 30 minutes or overnight.

When ready to cook, heat a large saucepan with oil. Add onions, garlic, thyme, cumin, allspice, smoked paprika, nutmeg, and curry powder. Stir occasionally for 2-3 minutes until onions are translucent.

Then add the chicken, stir, and sauté for 2-3 more minutes. Add chicken stock if necessary to prevent burning.

Next, add chickpeas, chicken bouillon, potatoes, cayenne, white pepper, and chicken broth. Bring to a boil and simmer until potatoes soften and the sauce thickens (about 20-30 mins). Adjust with salt, pepper, and broth for taste and consistency. 

Serve with warmed paranthas or pancakes.

Shenzhen Eats: Heritage Flavours, Future City

Our first foray into China was a dream come true 🇨🇳💗... finally I made it to my motherland mid-life and being able to bring my sons was beyond surreal and unforgettable! In Shenzhen, a city that moves at lightning speed, food becomes a place to pause. Centuries-old techniques unfold against a skyline pulsing with innovation, and every meal feels like a dialogue between past and future. On every level, Shenzhen delivered 👊💥.

From the theatrical precision of Peking duck, the experience begins in the details. Carved tableside, it's texture, technique, and timing coming together in a single, fascinating moment.

Enjoying with my favourite Chinese green tea 🍵

That first crackle of shattering duck skin wrapped in a soft pancake… pure texture, pure joy. Crisp, succulent, and layered with just the right balance of condiments- sweet, savoury, and fruity (melon strips). The reason my cousin living in HK, takes the metro over with friends, just for. Feeling privileged I got to experience it with her and my boys 🥰.

And dim sum, with over an hour queue proves why they are a local favourite. Gorgeous traditional ambience, affable warm service with table-side tea pouring and steaming bamboo baskets reveal treasure after treasure. Succulent, delicious and truly memorable 🤤!  

Each bite is restrained, intentional, and deeply rooted in craft.

And just when you think you’ve experienced the full spectrum, Shenzhen shifts gears. One of our most memorable meals in Asia was an all-you-can-eat live seafood buffet popular in Futian, where abundance meets interactivity 😍. Think rows of tanks and trays filled with clams, snails, crawfish, crabs, oysters, shrimp 🐚🐌🦞🦀 and even prized abalone, ready to be DIY scooped and steamed table-side. 

At around $50 CAD per person (no tax, no tips), it feels almost unreal for the quality and variety, a true celebration of freshness and value, and undeniably, delicious in the most satisfying way.

So many variety of clams and snails.

Stir-fry and sushi stations hum alongside open grills, while two full fridges offer an endless rotation of cold teas, sodas, and fruit drinks.

 

Choose between boiling or steaming tableside.

And then, as if the city insists on one more moment of awe, the night closes with the Shenzhen Light Show at Civic Centre in Futian CBD. Over 1.18 million LED lights ripple across 43 skyscrapers in a synchronized, music-driven display that lasts just 15 minutes, yet lingers far longer. A perfect reflection of Shenzhen itself: vibrant, precise, and impossible to forget 谢谢深圳 😘 Just incred!!!

Maybe my most noteable experience this trip... and by fluke! An early morning solo stroll to find a replacement luggage for the one we carried over- literally, with a broken handle for a timely media-crowd performance in front of a robotics shop 🤖.

I mean, this is Shenzhen. Not long ago, farmland.

Now? Robots that dance like humans.

A city that transformed in just a few decades from rural beginnings into China’s tech powerhouse.

The future isn’t coming… it’s already here.

Click to watch this robot dance

So fluid, human-like, so unrobot like what we're use to- think Robocop. Also, pet robot dogs are a thing. I encountered one on a HK bus, the "dog" was placed in a corner and when the owner was ready to get off he scooped it under his arm and activated it when placed on the sidewalk. World, are we ready!!?