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“Was gister lekker lus vir ‘n seafood boil.”

  • 500 g prawns
  • 500 g half shell or full shell mussels
  • 2 yellow corns, chopped in quarters
  • 10 baby potatoes
  • 500 g onions, chopped
  • ¼ cup cooking oil
  • 1 big lemon
  • ½ cup crushed garlic
  • Ina Paarman Cajun spice
  • 3 Russians, chopped into pieces

Fry the onions and garlic until the onions are translucent.
Squeeze in the juice of the lemon and chop it up and add the pieces to the fry.
Add the Cajun spice to taste. Boil all the other ingredients.
Mix with the Cajun fry and add the Russians.
Serve immediately.

Recipe and photo: Julia Lendo

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