Texas Gulf Shrimp, Smoked Texas Potatoes, Texas Corn, Poblano Peppers, Bell Peppers, Cajun Butter (Unsalted Butter, Cajun Spices), Slow Dough Focaccia (AP Flour, Water, Rosemary, Yeast), Lemon.

Contains: Shellfish, Milk, Wheat

Cajun Shrimp Boil
with Smoked Potatoes, Roasted Corn & Sourdough Focaccia

Seafood boils have deep roots along the Gulf Coast, especially in Louisiana, where Cajun communities turned the region’s abundant shellfish into communal feasts cooked with plenty of spice, corn, potatoes, and whatever was fresh and available. Traditionally poured out onto newspaper-covered tables and shared family-style, the boil is as much about gathering as it is about the food. This Texas-inspired version keeps that spirit alive with Gulf shrimp, smoked potatoes, roasted corn, Cajun butter, and focaccia for soaking up every last bit.

2 SERVINGS | PREP TIME: 5 minutes | TOTAL TIME: 20 minutes
Allergens: Shellfish, Gluten & Milk

IN THE BOX


Cajun Shrimp Boil (Marinated Texas Gulf Shrimp, Smoked Potatoes, Peppers, Onions, Corn, Shrimp Broth)
Cajun Butter
Focaccia Bread



NEED AT HOME
Oil
Salt & Pepper

1. PREHEAT & PREPARE

Preheat the oven to 350°F.
Fill a medium stockpot about halfway with water and bring to a boil. Once boiling, reduce the heat to medium so the water is at a gentle simmer.

2. HEAT THE SHRIMP BOIL & FOCACCIA
Carefully place the sealed Cajun Shrimp Boil bag into the simmering water. Cook for 5 minutes, then carefully flip the bag over and continue cooking for another 5 minutes, or until the shrimp and vegetables are heated through.
While the shrimp boil is heating, place the focaccia on an oven-safe tray and warm in the oven for 5–7 minutes, until the center is hot and the edges begin to crisp.

3. FINISH THE SHRIMP BOIL
Carefully remove the hot shrimp boil bag from the water and set aside. Empty the water from the pot and return the pot to the stovetop.
Carefully cut open the shrimp boil bag and pour the entire contents, including all of the Cajun boil stock, into the warm pot. Gently stir to evenly distribute the shrimp, vegetables, and broth.

3. SERVE
Remove the focaccia from the oven and generously spread each piece with Cajun butter.
Divide the Cajun Shrimp Boil evenly between bowls, making sure each serving gets plenty of shrimp, smoked potatoes, vegetables, corn, and flavorful broth. Serve with the warm Cajun-buttered focaccia on the side.
Use the focaccia to soak up all of the Cajun boil juices as you eat.

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