![]() "We are very used to eating with our hands, picking at seafood and noshing. “We’ve only gotten even busier,” he says. But so far, his worries have been unfounded. “I didn’t know how much people really wanted this.”Īs more and more Viet-Cajun boil spots opened nearby, he at first worried about the competition. His opening night two years ago was mobbed, he says. But as with every local owner of a Viet-Cajun restaurant we’ve talked to, his lightbulb moment came after he saw the wild success of a Vietnamese-owned Cajun boil in another city - in this case, the always-packed The Boil in New York City.Įven Chen didn’t anticipate how popular his restaurant would turn out to be when he brought the idea to Newport News, in a Chesapeake Bay zone already packed with seafood lovers. And as you can see, Asian culture is doing pretty good.”Ĭhen spent months perfecting his spicy and garlic-buttery sauces, drawing in part on his experience learning to boil seafood with his father. ![]() And with Viet-Cajun as opposed to traditional Cajun boils, it has a bit of Asian style to it. The way you enjoy the meal with a bib and gloves, the whole experience is something people are interested in, and it’s a lot of fun. Serve with hot crusty french bread.“You know, people love seafood,” he says, “but the difference with Viet-Cajun seafood is there’s more flavor. ![]() Drain the boiling water (or ladle out the crawfish, sausage, and vegetables) and mix the sauce in with them.Add more cayenne, paprika, or hot sauce as desired. Simmer for 10 minutes and check for flavor.When you have the mixture right, add a tiny bit of lemon juice (roughly 1/4 lemon). ![]() then add more for spiciness), lemon pepper, paprika, and liberally add Louisiana Hot Sauce. ![]() Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. NOTE: This will get salty fast with the Cajun seasoning and Old Bay, so add them in tiny, tiny amounts.Melt the margarine over low heat in a large saucepan.Cook crawfish by boiling in hot water with the Louisiana Crawfish Boil, quartered lemon, potatoes, corn and sausage (add potatoes, corn, and sausage 15 minutes prior to crawfish).Repeat 3 to 4 times until crawfish are clean. Pour live crawfish into a washtub or ice chest cover with water. ![]()
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