Love Cajun Seafood Boil? Try This Spicy Sichuan Twist.
If you’re a fan of buttery Cajun seafood boils, you’re going to love this bold fusion recipe.
Imagine juicy shrimp, sweet lobster, crab legs, corn, potatoes, and smoked sausage tossed in a rich, spicy sauce with garlic, butter, and the unmistakable numbing kick of Sichuan hot pot base.
The result is everything you love about a classic seafood boil—just with even bigger flavor.
This recipe combines the comfort of an American seafood boil with the bold, aromatic taste of authentic Chinese hot pot base, creating a meal that’s perfect for weekend gatherings, family dinners, or game day parties.
Ingredients
Seafood
- 1 lb shrimp
- 1 lobster tail
- 1 lb crab legs
Vegetables
- 2 ears corn, cut into pieces
- 1 lb baby potatoes
Protein
- 2 smoked sausages, sliced
Sauce
- 2 tablespoons butter
- 2 tablespoons hot pot base
- 6 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon paprika
- ½ teaspoon black pepper
Instructions
Step 1
Boil the potatoes until almost tender.
Add the corn and cook for another 5 minutes.
Finally add the shrimp, lobster, and crab legs until just cooked.
Drain and set aside.
Step 2
Melt the butter in a large skillet.
Add the garlic and cook until fragrant.
Stir in the hot pot base and cook until completely melted.
Add the soy sauce, paprika, and black pepper.
Mix well.
Step 3
Add all the cooked seafood, potatoes, corn, and sausage to the pan.
Toss everything together until evenly coated with the buttery spicy sauce.
Step 4
Serve immediately with lemon wedges, chopped parsley, and crusty bread.
Tips
Don’t overcook the seafood.
Use fresh garlic instead of garlic powder.
Adjust the amount of hot pot base to make the dish milder or spicier.
If you enjoyed this recipe and want to explore more creative ways to cook with hot pot base, browse our collection of authentic Chinese recipes, cooking guides, and kitchen tips. From classic Sichuan favorites like Mapo Tofu, Mala Xiang Guo, and Shui Zhu Beef to quick weeknight dinners, noodles, and one-pan meals, you’ll discover just how versatile hot pot base can be—and how easy it is to bring bold, restaurant-quality Chinese flavors into your own kitchen.
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