Bring the bold flavors of Louisiana-style Cajun cooking straight to your kitchen with Mad Bombs Seafood Boil Bomb! Each bomb is packed with herbs, spices, and a fiery kick—no extra seasoning needed. Just drop it in and let it infuse your dish with that deep, buttery, spicy flavor you’d expect from a Southern boil.

SEAFOOD BOIL BOMB

What You’ll Need (Per Bomb):

• 1/2 cup unsalted butter
• 4–5 cups water
• 1 Seafood Boil Bomb
• Pre-boiled corn and potatoes
• Your choice of seafood
  (shrimps, crabs, mussels, clams—go wild!)
• Optional add-ons:
  Sausages, boiled eggs
• Minced garlic (for extra flavor kick)
• Fresh lemon (for that zesty finish)

Instructions:

1. Melt: In a large pot, melt 1/2 Cup of butter over medium heat. (Optional: you may add minced garlic for extra garlicky taste)
2. Mix: Add 4–5 cups of water and drop in 1 Seafood Boil Bomb. Stir until fully dissolved.
3. Add Veggies: Once the bomb is dissolved, add in the pre-boiled corn and potatoes.
4. Add Seafood: Mix in your seafood of choice and let it simmer until fully cooked.
5. Finish: Add in sausages and boiled eggs at the end. Toss everything until fully coated in sauce. Squeeze lemon over seafood boil. 
6. Serve Hot: Pour everything out onto a tray or large bowl and enjoy that Louisiana kick!

CAJUN SEAFOOD GUMBO

A bold twist on the Southern classic, this gumbo uses the Seafood Boil Bomb to infuse a spicy, buttery base into every bite.

What You’ll Need (Per Bomb):

• 1 Seafood Boil Bomb
• 4–5 tbsp butter
• 4–5 cups water
• 1 cup okra (sliced)
• 1/2 cup diced bell peppers
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1 tbsp flour (optional, for thickening)
• Seafood of your choice
• Optional: sausage slices or shredded chicken

Instructions:

1. Melt butter in a deep pot. Add flour to make a quick roux (optional).
2. Pour in water and drop the Seafood Boil Bomb. Stir to dissolve.
3. Sauté bell peppers, celery, onion, and okra until soft.
4. Add seafood and sausage, and let simmer until everything is fully cooked and tender.
5. Serve over warm white rice or enjoy as a stew.

CAJUN JAMBALAYA

This smoky, spicy rice dish gets a major flavor upgrade with the Seafood Boil Bomb.

What You’ll Need (Per Bomb):

• 4-5 Tbsp Unsalted Butter
• 4–5 cups water
• 1 Seafood Boil Bomb
• 1 cup uncooked long-grain rice
• 1/2 cup diced bell peppers
• 1/2 cup diced onions
• 1/2 cup diced tomatoes (optional)
• Sliced sausage and shrimp (or other seafood)

Instructions:

1. Melt butter in a large pot. Add in bell peppers, onions, and tomatoes and cook until soft.
2. Pour in water and drop in the Seafood Boil Bomb. Stir until dissolved.
3. Stir in rice, sausage, and seafood. Bring to a boil, then lower heat and simmer covered until rice is cooked and liquid is absorbed (about 20–25 mins).
4. Fluff, garnish with green onions if desired, and serve hot.

 CAJUN SHRIMP TACOS

Spicy, buttery shrimp tacos packed with flavor and topped with slaw for crunch.

What You’ll Need (Per Bomb):

• 1 Seafood Boil Bomb
• 4–5 tbsp butter
  
• 500g shrimp (peeled and deveined)
• Corn or flour tortillas
• Cabbage slaw or lettuce
• Optional: sour cream, lime wedges

Instructions:

1. Melt butter, and dissolve the Seafood Boil Bomb in a pan.
2. Add shrimp and sauté until cooked through and coated in the Cajun butter sauce.
3. Assemble tacos with slaw/lettuce and top with saucy shrimp.
4. Optional: Add a squeeze of lime and a dollop of sour cream.

 CAJUN WINGS

Juicy, buttery, spicy wings tossed in bold Cajun flavor.

What You’ll Need (Per Bomb):

• 1 Seafood Boil Bomb
• 1/2 Cup butter
  
• 1 kg chicken wings
• Optional: chili flakes for added heat

Instructions:

1. Bake or air fry wings until crispy.
2. In a saucepan, melt butter, and dissolve the Seafood Boil Bomb.
3. Toss cooked wings in the Cajun butter sauce until fully coated.
4. Serve hot with a side of ranch or blue cheese dip.