Midday Fix: Cajun Shrimp Boil

Midday News

Lamar Moore – Mariano’s Tastemaker, Professional Chef, TV Personality


Black History Month Sampling with Chef Lamar Moore

Saturday, February 22nd

12:00 p.m.-1:00 p.m.

Mariano’s – 3857 S.  Dr. Martin Luther King Drive, Chicago



Cajun Shrimp Boil


  • 2 medium red potatoes (cut in half)
  • 4 ears fresh corn, shucked and cut in half
  • 1 large lemon, quartered
  • 2 lbs. medium shrimp, jumbo shell-on
  • 1 lb. smoked sausage, cut into 2-inch rounds
  • 8 Tbsp. cajun seasoning, divided (recipe for cajun seasoning below)
  • 1 pkg. Zataran’s seafood boil (2 oz.)
  • 1⁄3 cup Old Bay Seasoning
  • 12 oz. light beer (example: Blue Moon or Miller Lite)
  • 4 large garlic cloves, crushed
  • 1/2 lb. unsalted butter
  • water (see measurements below)


  • In one large pot, fill approximately 1/2 full with water.
  • To pot, add potatoes, sausage and lemons. Add 1/3 cup Old Bay seasoning and crab/seafood boil package.
  • Bring to a boil. Boil approximately 12 minutes, add corn. When potatoes are just about done, fork tender. Add shrimp until pink and slightly curled.
  • Meanwhile in a sauté pan, melt 1/2 lb. butter. Add crushed garlic, beer, 2 Tbsp. cajun seasonings.
  • When shrimp, potatoes, corn and sausage are done, toss with butter, beer, garlic and cajun seasoning mixture. Layering as you go, add remainder of cajun seasoning to bowl, serve hot.

Chef Lamar enjoys eating this with a cold class of sweet tea, or a cold beer with a side of cheddar biscuits.


  • 10 Tbsp. paprika
  • 1/2 cup kosher salt
  • 2 Tbsp. ground black pepper
  • 2 Tbsp. ground white pepper
  • 3 Tbsp. garlic powder
  • 3 Tbsp. onion powder
  • 2 Tbsp. dried thyme
  • 2 Tbsp. cayenne
  • 2 Tbsp. dark brown sugar

Mix all ingredients.

Cornbread recipe


*                             2 cups cornmeal

*                             2 cus all purpose flour

*                             1/2 cup  granulated sugar

*                             6 teaspoons baking powder

*                             1 teaspoon kosher  salt

*                             1/2 c unsalted butter

*             2 tsp molasses

*                             2 whole eggs

*                             1 cup buttermilk


Preheat oven to 400

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter with two forks, a pastry cutter or your fingers until mixture is crumbly.

In a medium mixing bowl beat egg until frothy. Stir in buttermilk Pour mixture into flour mixture stirring just until blended. Pour batter in buttered cast iron pan.

Bake 20 minutes or until center springs back when pressed.  Or clean tooth pick.

Serve with honey butter.


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