Seared Cabbage Boil with Andouille, Shrimp and Homemade Cajun Spice

Method

1. Shake the smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, pepper and salt together in a small jar to make your Cajun spice (easiest done at home). Set the stove on flat ground away from tents. Cut the cabbage into 4 to 5 cm wedges with core attached, halve the potatoes, cut the corn into 5 cm pieces and the sausage 2 cm thick, and chop the garlic. Keep the shrimp in the cooler until needed.

   Add in this stepSmoked paprika 1½ tspGarlic powder ¾ tspOnion powder ¾ tspCayenne pepper ¼ tspDried oregano ½ tspDried thyme ½ tspBlack pepper ½ tspSalt ¾ tsp

2. Heat the oil in a 24 cm heavy pot over medium-high heat and lay the cabbage in cut side down. Sear for 5 min in total, turning once, until both cut faces are deep brown. Work in batches if they don't fit, sprinkle each wedge with a pinch of the spice and set aside on a plate.

   Add in this stepVegetable oil 1 tbspGreen cabbage ½

   medium-high heat

3. Turn the pot down to medium heat and brown the sausage for 4 min, then set it aside.

   Add in this stepAndouille sausage (or another spicy smoked sausage) 180 g

   medium heat

4. Turn the heat to low heat, melt the butter and stir in the garlic and two-thirds of the remaining spice for 1 min, until fragrant, then pour it into a mug. Keep the rest of the spice for the shrimp.

   Add in this stepButter 60 gGarlic cloves 5

   low heat

5. Layer the potatoes over the base of the pot, then the corn, the seared cabbage (browned side up) and the sausage. Pour in the stock and spoon over two-thirds of the Cajun butter. Cover, bring to the boil over high heat for 4 min, then turn down to medium-low heat and steam for 30 min, until a knife slides easily into the potatoes. Add a splash of water if the bottom runs dry.

   Add in this stepBaby potatoes 300 gCorn on the cob 1Chicken stock 250 ml

   high heat→medium-low heat

6. Toss the shrimp with the last of the spice, lay them in one layer on top of the cabbage and drizzle with the remaining Cajun butter. Cover and cook on medium heat for 4 min, until they are pink and opaque all the way through and curled into a loose C; a tight O means overcooked.

   Add in this stepRaw shrimp (peeled and deveined, tails on) 150 g

   medium heat

7. Squeeze over the juice of the lemon, scatter with chopped parsley and serve from the pot, spooning the juices over everything. Cut any leftover lemon into wedges for the table.

   Add in this stepLemon ½Parsley 5 g