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Prep time
40 minutes
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Cook time
15 minutes
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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
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Ingredients
- Crawfish Boil
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2 cups
orange juice
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2 cups
apple juice
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.25 cups
Cajun seasoning
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1 piece
lemongrass
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1 pound
crawfish
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3
small potatoes
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2
ears of corn
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.5 pounds
Andouille sausage
- Cajun Sauce
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8 ounces
grass-fed butter
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2 tablespoons
chopped garlic
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2 teaspoons
salt
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2 teaspoons
pepper
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1 tablespoon
Cajun seasoning
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1 teaspoon
cayenne pepper
Directions
- Crawfish Boil
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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
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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
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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
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