Cajun Shrimp Burger

Birthday Boil – a – Rama

Choice of: Crawfish, Shrimp, or Chickpea (VG)

Nashville... Buford Hwy Hot Fried

Seafood Smothered in Spicy Cajun Gravy, Jasmine Rice, Hushpuppies

Etouffee Bowl

Catfish

Bon Ton Cajun Burger

with Bibb Lettuce, Pickled Vegetables, Cilantro, Remoulade

Crab Cake Sandwich

Spicy Jicama & Papaya Salad

Seafood & Sausage Gumbo

with Fish Veggies Sauce, Bibb Caramel Lettuce

Fried Jalapenos

Crawfish Tails

Chicken Bites

Aromatic Ground Meatball Beef, Andouille Sausage, Snow Crab Cluster, Shrimp, Mussels, Crawfish, Peanuts, Cilantro, Nuoc Mam

House Boil

Charbroiled Crab Claws

Boiling Pt. Peanuts

Secret Recipe. Always Spicy! And Delicious!

Mussels

Heineken 0.0

Abita Amber

Guinness Stout Nitro Can

Make it a Cat 5

One Eyed Jack Rose

BonTon Hurricane

Creature Taverns

Sazerac

Chop the peeled and deveined shrimp into small pieces and place them in a mixing bowl.

Prepare the Shrimp

Add Cajun seasoning, minced garlic, chopped green onion, mayonnaise, egg, bread crumbs, salt, and black pepper to the bowl with shrimp. Mix well until all ingredients are combined.

Mix Ingredients

Shape the mixture into 4 equal patties, ensuring they hold together.

Form Patties

Place the patties in the refrigerator for at least 30 minutes to firm up.

Chill Patties

In a large skillet, heat a tablespoon of oil over medium heat.

Heat the Pan

Carefully place the chilled patties in the hot skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.

Cook Patties

Toast the burger buns lightly on the skillet for about 1-2 minutes.

Prepare the Buns

On the bottom half of each bun, place a lettuce leaf, followed by the cooked shrimp patty, sliced tomato, avocado, and a drizzle of hot sauce.

Add Toppings

Place the top half of the bun on the assembled burger.

Top the Burger

In a small bowl, combine mayonnaise, lemon juice, and Cajun seasoning. Stir until well mixed.

Mix the Sauce

Serve the sauce on the side or spread it on the top bun.

Serve

raw shrimp, peeled and deveined

Cajun seasoning

garlic, minced

green onion, finely chopped

mayonnaise

bread crumbs

salt

black pepper

buns

lettuce leaves

tomato, sliced

avocado, sliced

hot sauce

lemon juice

In a large bowl, combine the shrimp, crabs, and mussels. Rinse them under cold water and set aside.

Prepare the Seafood

Wash and cut the red potatoes in half, cut the corn into thirds, quarter the onion, and keep the garlic cloves whole. Set all vegetables aside.

Prep the Vegetables

In a large pot, combine 6 quarts of water, Old Bay seasoning, salt, black pepper, and cayenne pepper. Bring the mixture to a rolling boil over high heat.

Boil the Water

Once the water is boiling, add the halved potatoes. Cook for about 15 minutes or until they are tender.

Cook the Potatoes

After the potatoes are tender, add the corn and quartered onions to the pot. Cook for another 5 minutes.

Add the Corn and Onion

Next, add the whole garlic cloves. Allow them to cook for an additional 5 minutes.

Add the Garlic

Finally, add the shrimp, crabs, and mussels into the pot. Cook for 5-7 minutes or until the shrimp are pink and the mussels have opened.

Add the Seafood

Carefully drain the pot and transfer the seafood and vegetables to a large serving platter. Drizzle melted butter over the top and garnish with fresh parsley and lemon wedges.

Drain and Serve

Serve the Birthday Boil – a – Rama hot, and enjoy with family and friends!

Enjoy!

Large shrimp (peeled and deveined)

Blue crabs (cleaned)

Mussels (cleaned)

Red potatoes (cut in half)

Corn on the cob (cut into thirds)

Onion (quartered)

Garlic (whole cloves)

Lemon (cut into wedges)

Old Bay seasoning

Salt

Black pepper

Cayenne pepper

Water

Butter (melted)

Fresh parsley (chopped)

If using crawfish, ensure they are thawed if frozen. Pat them dry with paper towels.

For Crawfish

Ensure shrimp are peeled and deveined. Pat them dry with paper towels.

For Shrimp

Drain and rinse the canned chickpeas, then pat them dry with a paper towel.

For Chickpeas

In a large bowl, combine all-purpose flour, cornstarch, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.

Gradually add buttermilk to the dry ingredients, mixing until a smooth batter forms. Adjust the thickness by adding more flour or buttermilk if necessary.

In a large, deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Dip each piece of crawfish, shrimp, or chickpeas into the batter, ensuring they are well-coated.

Carefully place the battered pieces into the hot oil in batches, being careful not to overcrowd the pan.

Fry for about 3-4 minutes or until golden brown and cooked through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve the hot fried protein with optional garnishes such as pickles, hot sauce, and chopped parsley.

Crawfish

Shrimp (peeled and deveined)

Chickpeas (cooked, drained, and rinsed)

All-purpose flour

Cornstarch

Paprika

Garlic powder

Onion powder

Buttermilk

Vegetable oil

Pickles

Hot sauce

In a large bowl, combine the shrimp, crab meat, and crawfish tails. Set aside.

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook, stirring constantly, until the roux is a dark brown color, about 20-30 minutes.

Make the Roux

Once the roux is ready, add the diced onion, green bell pepper, and celery to the pot. Cook for about 5 minutes until soft.

Add Vegetables

Stir in the minced garlic and Cajun seasoning. Cook for an additional 2 minutes.

Add Garlic and Seasoning

Slowly add the chicken broth, stirring to combine. Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15 minutes. Add in the seafood mixture and cook for another 5 minutes.

Add Broth and Seafood

In a medium saucepan, combine the jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork.

In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt.

Mix Dry Ingredients

In a separate bowl, mix the chopped onion, milk, and beaten egg.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined.

Combine Mixtures

Heat vegetable oil in a deep skillet or pot over medium-high heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes. Drain on paper towels.

Fry Hushpuppies

Shrimp, peeled and deveined

Crab meat

Crawfish tails, peeled

Onion, diced

Green bell pepper, diced

Celery, diced

Garlic, minced

Chicken broth

Bay leaves

Jasmine rice

Cornmeal

Baking powder

Sugar

Onion, finely chopped

Milk

Egg, beaten

Vegetable oil, for frying

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and cayenne pepper. Rub this spice mixture evenly over both sides of the catfish fillets.

Season the Catfish

In a large skillet, heat the olive oil over medium-high heat until shimmering, about 2-3 minutes.

Carefully place the seasoned catfish fillets in the hot skillet. Cook for 4-5 minutes on each side, or until the fillets are golden brown and cooked through. The fish should flake easily with a fork.

Cook the Catfish

Remove the catfish from the skillet and place it on a serving plate. Garnish with lemon wedges on the side for squeezing over the fish before eating.

Plate the Catfish

Catfish fillets

Olive oil

Lemon wedges

In a large mixing bowl, combine the ground beef, Cajun seasoning, garlic powder, onion powder, salt, black pepper, and Worcestershire sauce. Mix until just combined, being careful not to overwork the meat.

Mix the Ingredients

Divide the mixture into four equal portions and shape each portion into a patty, about ¾ inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up while cooking.

Form the Patties

Preheat your grill to medium-high heat or heat a skillet over medium-high heat on the stove.

Preheat the Grill or Pan

Place the burger patties on the grill or in the skillet. Cook for about 4-5 minutes on one side, then flip. Add a slice of pepper jack cheese to each patty and cook for an additional 3-4 minutes, or until the cheese is melted and the patties are cooked to your desired doneness.

Cook the Patties

Lightly toast the brioche burger buns on the grill or in a toaster until golden brown.

Spread a generous amount of Cajun mayo on the bottom half of each toasted bun. Add a lettuce leaf, followed by the cooked burger patty with melted cheese, a slice of tomato, pickles, and top with the other half of the bun.

Layer the Ingredients

Ground beef

Worcestershire sauce

Pepper jack cheese

Brioche burger buns

Lettuce

Tomato

Cajun mayo

In a large mixing bowl, combine the fresh lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and breadcrumbs. Gently fold the mixture together to avoid breaking up the crab meat.

Prepare the Crab Mixture

Crack the egg into the mixture, then season with salt and black pepper. Fold the mixture again until everything is well combined. Be careful not to overmix.

Add Egg and Seasoning

Using your hands, form the crab mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate or tray and refrigerate for at least 30 minutes to help them hold their shape during cooking.

Form the Crab Cakes

In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.

Cook the Crab Cakes

Toast the hamburger buns lightly on the grill or in a toaster for added texture.

On the bottom half of each bun, place a leaf of Bibb lettuce. Top with a crab cake, then add a generous spoonful of pickled vegetables and a sprinkle of cilantro.

Drizzle remoulade sauce generously over the top of the sandwich, then place the top half of the bun on.

Add Remoulade

Serve the crab cake sandwiches immediately with extra remoulade and pickled vegetables on the side, if desired.