Cajun Seafood Traybake
By M&S Food
Published on 01 June 2026
This vibrant traybake from M&S brings the bold, sunny flavors of a traditional seafood boil straight to your kitchen table. Plump prawns, chunky chorizo and sweet corn cobettes are tossed in a smoky herb butter for an effortless sharing supper that’s big on taste and low on drama. Simply serve with lemon wedges, parsley and plenty of crusty bread to mop up those delicious juices.
Time and servings
1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 1 kg new potatoes
- 2 x 250g packs M&S Sweetcorn Cobettes
- 100g block M&S Collection Smoky Cowboy British Blended Butter
- 1 tbsp olive oil
- 1 ½ lemons, ½ juice, 1 cut to wedges
- ½ tbsp Cajun seasoning
- 225g Spanish Whole Chorizo, sliced thickly
- 2 x 300g packs M&S Seafood Selection, defrosted
- 270g pack M&S Collection Crab Claws, defrosted, optional
- 25g parsley, chopped, to serve
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 10 mins, until slightly softened. Add the corn and continue cooking for 5 mins, then drain well.Step 2
Meanwhile, add the butter to a small pan along with the olive oil, juice ½ lemon and Cajun seasoning. Melt over a low heat, stirring to combine.Step 3
Tip the par-boiled potatoes, corn and sliced chorizo onto a large baking tray. Pour over half of the spiced butter and toss to coat everything evenly. Season with salt and pepper, then roast for 30 mins, turning halfway through.Step 4
Remove the tray from the oven and add the seafood selection. Pour over the remaining spiced butter and toss again. Return to the oven for a further 8–10 mins until the seafood is cooked through and the prawns are pink.Step 5
If using the crab claws, add them to the tray for the final 2 mins to warm through.Step 6
Sprinkle with the chopped parsley and serve in the middle of the table with lemon wedges for squeezing over and bread, if you like.