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Red Cajun Platter

  • Pork
  • Seafood
Time40 Minutes Time2-3 TimeAmerican
Red Cajun Platter

Here’s a lip-tingling Red Cajun Platter inspired by a Southern seafood boil with a bold Red Cajun twist. Featuring buttery prawns, spicy chorizo, sweetcorn and a fresh citrus slaw, plus Red Dawg Apache Hot Sauce for the ultimate kick, it hits the mark for flavour every time.

ingredients

Red Cajun Butter:

  • 100g unsalted butter
  • 1 heaped tbsp Rootin Tootin Red Cajun Seasoning
  • 1 clove garlic, minced
  • Juice of ½ lemon

Cilantro-Lime Slaw:

  • 1 cup shredded white cabbage
  • 1 carrot, shredded or julienned
  • Handful of fresh coriander, chopped
  • Juice and zest of 1 lime

Main Platter:

  • 400g raw king prawns
  • 2 corn cobs, halved or cut into wheels
  • 250g chorizo, sliced into chunks
  • 1 small red onion, finely diced
  • 1 lemon, cut into wedges (plus juice of ½ lemon)
  • 2 tbsp olive oil
  • Handful of chives

To Serve:

  • Angus & Oink Red Dawg Apache Hot Sauce
  • Extra lemon wedges
  • Crusty bread

Buy the items

Red Cajun Seasoning
Red Cajun Seasoning
220g £8.99
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Red Dawg Apache Hot Sauce
Red Dawg Apache Hot Sauce
150ml £4.95
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Directions

  1. Make the Cajun butter: In a small pan, melt the butter over a low heat, then stir in the seasoning, garlic and lemon juice. Simmer gently for 2 minutes. Keep warm or reheat just before tossing. 
  2. Boil or grill corn until just tender, then set aside.
  3. Make the slaw: mix the cabbage, carrot, coriander, lime zest and juice in a bowl.
  4. Heat some oil in a large skillet and add the chorizo, cooking until caramelized and slightly crispy. Add the diced red onion, stirring for 1 minute until softened. Then add the prawns and cook until just pink and opaque (2–3 mins). Add the cooked corn and toss everything in the Cajun butter. 
  5. Pile everything onto a serving tray, squeeze over lemon juice, fresh chives and a pinch more seasoning. Add lemon wedges, crusty bread and slaw and dive on in!

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