dinner · gluten-free
Viet-Cajun garlic butter crawfish
Boiled crawfish tossed in a lemongrass-garlic Cajun butter, the Houston-born seafood boil mashup.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains milk and crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Bring a big pot of water to a boil with 4 tbsp Cajun seasoning and the lemons; boil potatoes 10 minutes, add corn for 5.
-
2
Purge crawfish in cold water, then boil 3 minutes; turn off heat and soak 10 minutes until the meat is opaque and cooked through. (Shrimp: 2–3 minutes only, until pink and opaque.)
-
3
Melt butter and gently cook garlic and lemongrass until fragrant, then stir in remaining Cajun seasoning, lemon pepper, sugar and cayenne.
-
4
Drain seafood and vegetables into a big bowl or bag.
-
5
Pour the butter over and toss well; serve on newspaper with extra lemon.
