-
Prep time
40 minutes
-
Cook time
15 minutes
-
Makes
1 pound of crawfish
Author Notes
Skip the BBQ this Labor Day and try out a crawfish boil instead! Lowcountry, Chicago's favorite seafood boil destination, shares their foolproof recipe! —IMR
Ingredients
- Crawfish Boil
-
2 cups
orange juice
-
2 cups
apple juice
-
.25 cups
Cajun seasoning
-
1 piece
lemongrass
-
1 pound
crawfish
-
3
small potatoes
-
2
ears of corn
-
.5 pounds
Andouille sausage
- Cajun Sauce
-
8 ounces
grass-fed butter
-
2 tablespoons
chopped garlic
-
2 teaspoons
salt
-
2 teaspoons
pepper
-
1 tablespoon
Cajun seasoning
-
1 teaspoon
cayenne pepper
Directions
- Crawfish Boil
-
Seafood Stock:
In a 12qt stockpot, add orange juice and apple juice
Add Cajun seasoning (can be store bought)
Add lemongrass
Add cold water until it is 2/3 filled
-
To Boil Crawfish:
Using a pasta basket, lower crawfish
Boil for 3-4 minutes
If you are adding potatoes, corn on the cob, and sausages (extras), the items must be par-cooked beforehand as the cooking times are different
Final Preparation:
In a plastic bag, combine the cooked protein and add *sauce
If adding potatoes, corn and sausage, add now
Shake thoroughly and enjoy!
- Cajun Sauce
-
In small saucepan, add butter and chopped garlic
Add salt and pepper
Add Cajun seasoning and cayenne pepper
Cook until butter is melted and ingredients are thoroughly blended in, about 3 minutes
See what other Food52ers are saying.