This is what I’ve missed most about Texas, crawfish.
Most of everyone here know how to cook crawfish differently based on the family and town they have grew upon, and my recipe based on my experiences that I used to work in quite a few Cajun restaurants and kind of customize it to fit my family taste. You could also use this recipe to prepared shrimp and crab as well.
It is very delicious… I mean words couldn’t even describe the right terms of how gooooood this is going to taste!!
20 lbs of live or frozen crawfish
100g of Louisiana crawfish seasoning
1 medium onion
1 large orange or 2 medium would be fine too
1.75 L of peach or pineapple juice
1kg of unsalted butter
1 cup of diced garlic
2 tablespoons of chicken powder
1-2 pieces of lemon/lime
Directions:
1. Rinse crawfish at least 2-3 times before let it soak in water for about 2 hours (because they are filled with dirt)
2. Onion: peel off the skin, cut in half lengthily and cut into 1/2 inch pieces
3. Orange(s): cut whole into 1/2 inch pieces
4. The dipping sauce: add maybe 20g of Louisiana crawfish seasoning to a medium bowl, (you could try 1/2 teaspoon of chicken powder to lighten up the taste), squeeze 1 large lemon/lime in it and set a side
5. Melted the butter in a medium saucepan over low-heat and add garlic, let it simmer.
6. Bring on a large stockpot, add peach or pineapple juice, cut onion, orange(s), chicken powder and 40g of Louisiana crawfish seasoning; bring it to boiled over medium-high heat. Add 5lbs of crawfish to the pot (since our pot isn’t too big, we’re deciding to divide our crawfish to 4 parts and cook each of them separately. But we eat them hot right after it’s boiled and continuously cook the others), cover the lid for 5 minutes and trying to shake it from top to bottom, cover the lid for another 5 minutes and use the mesh sieve pasta strainer to remove from the pot to a large serving plate or bowl and pour 1/4 of the pot of your melted butter and garlic on top.
Note: You may repeat this direction to boil more crawfish , you may also add pre-cooked corn and potatoes to the pot if you wish.
7. Finishing up you dipping sauce by adding 1/4 cup of the melted butter and garlic.
Your crawfish is ready to be served!!
