CAJUN GARLIC BUTTER CRAWFISH BOIL


 Crawfish season is here! We love our crawfish boil and our recipe improves every year. This year's ingredients include citrus in two different forms--lemon pepper and lemongrass. Of course the lemons are served on the side in our lemonade ice tea. The garlicky butter is just spicy enough to give a small kick. As always, with from-scratch recipes, it's always up to the chef's discretion whether or not to add a little more spice.


INGREDIENTS

4 pounds - Live Crawfish

2 Ears - Corn

1 - Keilbasa

6-10 - Medium Potatoes

1 Cup - Cajun Mix

2 Tbsp - Chicken Boullion

3 Tbsp - Old Bay Seasoning

1 Tbsp - Oregano

1/2 Cup - Minced Garlic

2 pounds - Butter

1 Tbsp - Cayenne 

1 Tbsp - Lemon Pepper

1 Tbsp - Onion Powder

2 Tbsp - Paprika

1.2 Cup - Minced Onion

2 Tbsp - Minced Lemongrass Stalk


INSTRUCTIONS

1. Add the cajun seasoning to a boiling pot of water. Add the corn, potatos, and keilbasa. Once the potatoes are almost fully cooked, add the crawfish to the boiling water. Ensure there is enough boiling water to fully submerge all of the crawfish. 

2. Once the crawfish is half-cooked, remove the crawfish, corn, potatoes, and keilbasa from the broth. 

3. In a separate pot, melt the butter on medium-low heat. Once melted, add the butter and lemongrass. 

4. Add the oregano, paprika, cayenne, lemon pepper, onion powder, chicken boillion, and old bay seasoning. 

5. Add the red pepper flakes. Then scoop a cup and put aside for use as dipping sauce. 

6. Put in the blanched crawfish, corn, potatoes, and keilbasa. Stir occasionally. 

7. Once the crawfish is fully cooked, remove from heat. 

8. Serve with ice tea lemonade. 


VIDEO




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