Cajun Spiced Edamame
I get blog post ideas all the time and so many of them are cajun inspired. So my thought is to do a series. The first one that will run until either we (you and I :D) get sick of cajun foods or I run out, whichever comes first. I have a sneaking suspicion we’ll get sick of it first! At that point, I’ll move on to another. Sounds like a plan to me. I also plan to post each Friday with a cajun recipe. This is just a teaser or introduction since it’s not Friday.
So let me introduce Fun Cajun Fridays! The first fun recipe is one my sweet Mother-in-Love came up with. I call her that because it is love that makes her a part of my life and not a sense of law. She’s the absolute best. I have been really blessed. This is a super simple, healthy and low cost recipe. Some of you may be thinking “what is edamame?” Now, don’t let me turn you off with this description. It’s awesome. It’s salty and firm. We eat it instead of popcorn on movie night. And edamame has little to no fat or calories.
Edamame is the immature green soybeans cooked in their pods. Many Chinese, Japanese and Sushi restaurants offer edamame as an appetizer. Mine are a little different. When you purchase edamame at the grocery, you’ll find it in the freezer section. It’s already cooked and really requires little preparation. You could even let it sit out on the counter and thaw and eat but I like them warm and salty. So the ingredients are super simple.
- 1 bag of frozen edamame
- sea salt
- 1/2 small bottle of Zatarain’s Shrimp and Crab Boil
- water for boiling
Bring the water to a boil. Once enough water is boiling to submerse the edamame, add the crab boil. Now, it’s important when using liquid crab boil that you wait until right before you add your food to the water to add the crab boil. It will steam up if you add it before the water boils and not only evaporate out but if you’re boiling a big pot it will choke out everyone in the house! Once boiling and liquid crab boil is in the water, add the edamame. Let the water come back to a simmer and turn off the heat. Let it soak no less than 5 minutes but longer if you like it spicier. The longer it soaks the hotter it gets. Drain the water and sprinkle liberally with sea salt. When serving, make sure your guests know not to eat the pods or outside casing. Just scrape or bite down gently to push the soybeans out.
Edamame is also great shelled and added to salads!
What’s your favorite way to eat edamame?