This dish was inspired by ndiwo, a Malawian meat, fish or vegetable stew traditionally served with a smooth corn porridge called nsima. Diners tear off small pieces of nsima and use them to scoop u...
- 2 cups (roughly) Cajun seasoning (We use Marion Kay Spices out of southern Indiana)
- ½ cup whole black peppercorns
- 1 cup vinegar-based hot sauce
- 3 whole medium onions, skin removed
- 2–3 lemons, cut in half
- 20 or so garlic cloves
- 4–5 pounds medium-size red potatoes
- 3–4 pounds cooked andouille sausage, cut into 1½-inch pieces
- 8 ears fresh corn, cleaned and cut in half
- 4 pounds whole crab leg, broken into pieces
- 4 pounds Gulf shrimp, peeled and deveined
- 3 dozen littleneck clams
- 3 dozen mussels
In a large stockpot bring 4 gallons of water to simmer.
Add Cajun seasoning, peppercorns and hot sauce. Bring to a boil. Add the onions, lemons and garlic, and simmer around 10 minutes. Add the potatoes and andouille sausage, and simmer for about 10 minutes. Add the corn; cook for another 5 minutes.
Add the crab, shrimp and clams, bring back to a boil and cook for 5 minutes.
Add the mussels last, when everything else is almost done, and cook for another 3 minutes or until the mussels have opened. Drain quickly to stop the cooking process.
Serve with melted butter, seafood sauces and your favorite local craft beer or wine.