Cajun Garlic Butter Ramen

• •16 oz fresh ramen noodles (or 4 dried ramen bricks)
• •0.5 cup unsalted butter
• •10 garlic cloves, finely minced
• •8 oz andouille sausage, sliced into 1/4-inch rounds
• •12 oz large shrimp, peeled and deveined
• •2 tablespoon Cajun seasoning blend (salt-free or low-sodium preferred)
• •4 cup low-sodium chicken broth
• •1.5 tablespoon soy sauce
• •1 tablespoon Worcestershire sauce
• •1 cup sweet corn kernels (fresh or thawed)
• •1 tablespoon fresh lemon juice
• •4 large soft-boiled eggs, halved
• •0.5 cup scallions, thinly sliced
• •2 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

1. 1

   Heat a large deep skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and sear until deeply browned and crisp around the edges, about 4 to 5 minutes. Use a slotted spoon to transfer sausage to a plate, leaving the rendered fat in the pan.

2. 2

   Season the shrimp with 1/2 tablespoon of the Cajun seasoning. Add 1 tablespoon of butter to the hot rendered drippings, then sear the shrimp for 1 to 2 minutes per side until pink and just cooked through. Transfer to the plate with the sausage.

3. 3

   Reduce the heat to medium-low. Add the remaining 7 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté gently for 1 to 2 minutes until intensely fragrant and soft, taking care not to burn it.

4. 4

   Stir in the remaining 1.5 tablespoons of Cajun seasoning, toasting it in the garlic butter for 30 seconds to unlock the aromatics.

5. 5

   Pour in the chicken broth, soy sauce, and Worcestershire sauce, whisking vigorously to emulsify the butter into the liquid. Bring to a gentle simmer.

6. 6

   Stir in the corn kernels and simmer for 3 minutes. Stir in the fresh lemon juice, then taste the broth and adjust seasoning if needed with extra Cajun spice or black pepper. Keep warm on low.

7. 7

   Meanwhile, bring a separate large pot of water to a rolling boil. Cook the ramen noodles according to package instructions until just al dente (typically 1 to 2 minutes for fresh, or 3 minutes for dried). Drain thoroughly.

8. 8

   Divide the drained noodles evenly among four deep serving bowls. Ladle the simmering Cajun garlic butter broth and corn generously over the noodles.

9. 9

   Arrange the seared andouille sausage, cooked shrimp, and two soft-boiled egg halves on top of each bowl. Garnish generously with sliced scallions and chopped fresh parsley, and serve immediately.

Chef's Tips

• 💡Emulsify the broth: Whisking the hot chicken broth steadily into the melted garlic butter creates a silky, cohesive soup base rather than an oily layer on top.
• 💡Control the salt: Many store-bought Cajun blends contain high levels of salt. Use a low-sodium or salt-free blend so you can control the seasoning without making the broth overly salty.
• 💡Noodle timing: Always boil and drain the ramen noodles separately; boiling them directly in the broth will release excess starch and make the broth cloudy and thick.