Viet-Cajun Seafood Boil with Lemongrass-Garlic Butter

This dish pays homage to the seafood boils I grew up with in New Orleans, long before the term "Viet-Cajun" became common. Beginning in the 1970s, many Vietnamese familiesincluding minesettled along the Gulf Coast and began blending Vietnamese aromatics like lemongrass, ginger, and fish sauce with the region's seafood and spices. The result is a bold, fragrant boil that keeps the soul of a classic Southern seafood boil while adding Vietnamese accents and family touches.

I usually make the cooking liquid with water and freshly squeezed orange juice, though pineapple juice or light beer also work well. I often include mushrooms and hardboiled quail eggsmodern additions popular in many VietCajun spots. Restaurants frequently coat the seafood heavily in spiced lemongrassgarlic butter, but in my family we serve most of the butter on the side so everyone can dip or toss to taste.

Ingredients

For the Seafood Boil:

1 tablespoon neutral oil (vegetable or canola)
3 stalks lemongrass, cut into 4-inch pieces
Two 2-inch pieces ginger, halved lengthwise
1 whole head garlic, sliced in half crosswise
1/2 onion
1 orange, halved
1 1/2 lbs baby Dutch potatoes
12 oz andouille sausage, chopped into 2-inch sections
1/2 cup seafood seasoning (Old Bay or Cajun seasoning)
1/4 cup fish sauce
4 fresh corn cobs, sliced into 3-inch chunks
1 lb clams, cleaned
1 lb snow crab legs or 2 split lobster tails
8 oz mushrooms
2 lbs large shrimp, with the heads and shells on
12 quail eggs or 3 chicken eggs (hardboiled and peeled, optional)
2 lemons, halved

Lemongrass-Garlic Butter:

2 sticks (1 cup) unsalted butter
1/2 stalk lemongrass, finely minced or grated (about 1/4 cup)
1 tablespoon seafood seasoning (Old Bay or Cajun seasoning)
1/2 teaspoon ground ginger
6 garlic cloves, minced or grated (about 2 tablespoons)
1 tablespoon fish sauce
1 tablespoon lime juice

Instructions

Begin the Seafood Boil: In a large (at least 10quart) stockpot, warm the oil over mediumhigh heat until it shimmers. Add the lemongrass, then ginger, garlic, and onion with their cut sides down. Reduce heat to medium and cook until the garlic is lightly browned and fragrant, about 5 minutes. Pour in 4 quarts (16 cups) of water, raise the heat to high, cover, and bring to a boil (about 1015 minutes).
Simmer the Vegetables and Sausage: Lower the heat to maintain a gentle simmer. Squeeze the orange juice into the pot, then drop in the squeezed halves. Add the potatoes, sausage, seafood seasoning, fish sauce, and corn. Simmer uncovered until the potatoes are forktender, about 15 minutes. Using tongs or a slotted spoon, transfer the potatoes, sausage, and corn to a large serving platter and leave the liquid in the pot.
Add Seafood & Mushrooms: Add the clams, crab legs (or lobster), and mushrooms to the pot, cover, and simmer until the clams begin to open, about 5 minutes. Turn off the heat and fully submerge the shrimp, then cover and let them cook in the residual heat until pink and opaque, about 3 minutes.
Remove for Serving: Use a slotted spoon or tongs to move all seafood and mushrooms onto the serving platter alongside the sausage and vegetables.
Prepare Lemongrass-Garlic Butter: While the boil cooks, melt the butter in a saucepan over mediumlow heat. Stir in the minced lemongrass and simmer gently for 45 minutes, skimming any foam. Add the seafood seasoning, ground ginger, and garlic and cook until the garlic browns slightly at the edges (about 2 minutes). For a smoother sauce, whisk vigorously or use an immersion blender to break up the aromatics. Remove from heat and stir in the fish sauce and lime juice.
Finish and Serve: If using, scatter the peeled hardboiled eggs over the platter. Squeeze lemon halves over the dish and drizzle some of the lemongrassgarlic butter on top. Serve the remaining butter in a bowl for dipping or tossing to individual taste.

Feel free to serve with extra lemon wedges or a simple saltandpepperlime dip, and enjoy with plenty of paper towels nearby!