In a large pot, add
Water (12 cups)
Baby Red Potatoes (2 1/4 cups)
. Bring to a boil from room temperature. This will take about 5-10 minutes. While the potatoes are cooking prepare the cajun miso butter.
In a pan over medium heat, melt the
Unsalted Butter (1 cup)
and allow the butter to boil until there are noticeably smaller bubbles and a brown hue in the butter is noticed. Then, add in the
Garlic (6 cloves)
and cook for about 2 minutes.
When a garlic fragrance is noticed or the garlic turns slightly brown, turn off the heat, add in the
Miso Paste (2 Tbsp)
Cajun Seasoning (2 Tbsp)
Onion Powder (1 Tbsp)
Smoked Paprika (1 Tbsp)
Dry Mustard (1 Tbsp)
Granulated Sugar (1 Tbsp)
. Whisk vigorously until homogeneous and set aside.
Once the potato mixture is boiling, add the
Cajun Seasoning (1/2 cup)
Corn (2 ears)
Garlic (1 head)
Smoked Sausages (2)
to the pot. Allow it to come back to a boil and cook for about 5 minutes.
Once the potatoes are almost fork-tender (cooked 80% of the way), add the
Shrimp (1 lb)
Crawfish (1 lb)
to the pot. Let it simmer for 10 minutes or until the crayfish and shrimp are cooked through.
Once the seafood is cooked, strain all the contents of the pot, reserving 2 cups of the cooking liquid.
In a largely empty vessel, combine your strained ingredients, reserved cooking liquid, and cajun miso butter (heat up and whisk again if the butter is stiff). Mix everything to emulsify the butter with the cooking liquid.
Sprinkle in the
Fresh Parsley (3 Tbsp)
. Serve the Crawfish and Shrimp Boil with some crusty bread or cornbread, if desired.