Ragin’ Cajun Prawns

Ragin’ Cajun Prawns is our Southern-soul bucket. Three pounds of wild prawns, chorizo, sweet onion, corn on the cob, small new potatoes, Slap Ya Momma Cajun mix, and a side of That Other Sauce. Built loud, on purpose. Cajun is a way of life and this Cajun prawn boil bucket walks straight into the kitchen with that energy.

What’s in the bucket

Built around 3 pounds of wild prawns with the kind of spice profile that earns its name. Serves 4 to 6. Every Ragin’ Cajun Prawns bucket includes:

• 3 lb. wild prawns
• Chorizo sausage
• Small new potatoes
• Corn on the cob
• Sweet onions
• Garlic
• Butter
• Slap Ya Momma Cajun Mix

On the side: lemons, baguette, butcher paper for the table, and That Other Sauce.

Who it’s for

For the table that wants seafood with personality. For the cook who keeps a bottle of hot sauce next to the stove and uses it. For people who grew up in or visited the Gulf and know what a real boil should taste like. For dinners that end with everyone reaching across the table and nobody apologizing.

Loud food for loud nights.

Local sourcing

Prawns are wild caught on the Pacific coast. The chorizo we use is the real-deal version, not the dry-cured kind from a supermarket package. Slap Ya Momma is the Louisiana Cajun mix that earned its way into our spice cabinet years ago. We tried other blends. We came back to this one.

Why locals order it

Ragin’ Cajun Prawns is the bucket for the night you want to bring the bayou home. Sixteen to eighteen minutes from cold pot to a butcher-paper table covered in shells, sausage, and corn. The chorizo fat carries the spice through everything. The prawns turn pink. The potatoes pick up everything in the pot. You eat with your hands and don’t argue about it.

If you’re planning a wedding, reunion, or larger event, our catering team can build a Cajun-style prawn boil on site at scale. Get in touch through wanderingmollusk.com/services.

What to drink with it

Cajun food calls for cold beer first, everything else second. We suggest an ice-cold lager, a wheat beer, or a Vancouver Island pilsner. Wine drinkers, a dry Rosé or a Grüner Veltliner stands up to the spice. If you have a bottle of cold sweet tea or a margarita pitcher, this is the bucket they were built for.

Pickup and prep

Order on demand. Pickup at Shuck Taylor’s, 1324 Blanshard Street, Sunday through Saturday from 12:00 PM to 10:00 PM. Buckets come ready to cook. Pot, instructions, everything you need except the heat source. Plan 18 to 20 minutes from pot on to the moment the prawns are pink and the potatoes are tender.

Eat your Cajun prawn boil the same day when possible. Refrigerate overnight if you must. Bring napkins. A lot of them.

Storage and the morning after

If you have leftovers, peel the remaining prawns while they are still warm and store them with the chorizo and potatoes in a sealed container in the fridge. We suggest a Cajun breakfast skillet the next day. Crisp the potatoes and chorizo in a cast iron, fold in the prawns at the end so they don’t overcook, crack two eggs on top. Or pull everything into a quick gumbo with a tin of crushed tomatoes and a hit more of the Cajun mix.

FAQ

Can I add on more seafood? Yes. See below for your options.

Do you deliver? No. Pickup only from Shuck Taylor’s. Keeps the seafood on ice and keeps things simple.

How do I cook it? A gas stove with direct heat will cook the bucket according to the instructions in 18 to 20 minutes. Induction stoves take longer because the heat disperses. When the prawns turn pink and the potatoes give to a fork, it’s done.

How long does it stay fresh? Eat the same day when possible. Overnight in the fridge if needed.

How much notice do you need for pickup? One day notice, or you can walk in and wait with a beer while we build it for you.