Cajun Garlic Butter Ramen
A luscious, deeply savory fusion of Louisiana seafood boil flavors and Japanese noodle soup. Springy ramen noodles swim in a rich, buttery, spiced broth loaded with garlic, seared andouille sausage, plump shrimp, sweet corn, and a jammy egg.
Ingredients
- •16 oz fresh ramen noodles (or 4 dried ramen bricks)
- •0.5 cup unsalted butter
- •10 cloves 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.
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.
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.
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.
Stir in the remaining 1.5 tablespoons of Cajun seasoning, toasting it in the garlic butter for 30 seconds to unlock the aromatics.
- 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.
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.
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.
Divide the drained noodles evenly among four deep serving bowls. Ladle the simmering Cajun garlic butter broth and corn generously over the noodles.
- 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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux