New Orleans Mixed Seafood Recipe

Enjoy a delicious mixed seafood galore infused with garlic-parsley butter — the perfect summer party dish!

With so many delicious items served together, a seafood roast is a fantastic way to easily serve a crowd. This mixed seafood dish is very family-friendly as everyone can pick something that they like. Traditionally, this dish is called a “seafood boil” because everything is simply boiled in the same pot, then placed right down the centre of a long table on newspaper (we decided to save on cleaning, and serve our roast straight in the roasting pans). For us, we roasted the prawns as seafood is totally delicious when roasted – especially when infused with garlic-parsley butter.

New Orleans Seafood Roast Recipe

Time: 30 minutes | Serves: 12

Ingredients:

• 1kg new potatoes
• 5 tbsp butter
• 3 cloves garlic
• 1 bunch parsley
• 600g – 1kg csabai or other smoked sausages, cut into large pieces
• 4 ears of corn on the cob, cut into nibblers
• 1kg peeled prawn meat
• 12 x large shell-on prawns
• 1 lemon, sliced
• Seafood seasoning, such as Old Bay (we used our own excellent spice rub blend, recipe here)

Serve your roast with Seafood Sauce, such as this Bang Bang Sauce.

Instructions:

1. Cut the new potatoes in half and put them inside a large stockpot of salted water. Bring to a boil for 10 minutes, or until just soft when pierced. Take it out with a slotted spoon and keep the water hot. 2. Place the potatoes on a large baking sheet. Preheat oven to 200C.

3. Melt the butter and garlic together. Chop the parsley finely and stir half through the butter, reserving the rest for garnish.

4. Spoon 2 tbsp of butter over the cooked potatoes and stir. Sprinkle over 1 tbsp seasoning and stir. Roast for 40 minutes, stirring once.

5. While the potatoes roast, bring the pot of water to a boil and add in the sausages and corn. Simmer for 20 minutes.

6. Place the large shell-on prawns on a baking tray and roast for 3 minutes. Add in the other prawns and drizzle over the rest of the parsley butter and 1 tbsp seasoning. Roast for 10 - 12 minutes, or until firm and pink. Stirring once.

7. Drain the corn and sausages and place them on the baking sheet with the potatoes. Sprinkle over more seasoning and fresh parsley.

8. Take the prawns out of the oven and sprinkle over fresh parsley. 9. Serve everything together spread down the centre of the table either on newspaper, or on one large tray, or right from the baking dishes.

Notes: Try other seafood you might like such as crab legs, lobster, or mussels. Also, experiment with either roasting or boiling! Roasting seafood generally takes 10 minutes. Boiling takes about 5 minutes or until shellfish open or turn pink/red.

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