Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn. Order Your Andouille Cajun Sausage Today! Great recipe for Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn. I can't resist live crawfish when it's in season.
This recipe is another one that I made but I was inspired by B.
I made a special butter sauce that was so good you guys.
In this video we show you how to properly boil crawfish, shrimp, and crab as it is done in Louisiana.
You can cook Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn using 15 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn
- Prepare of For the sauce:.
- Prepare 6 Tablespoons of unsalted butter.
- You need 1 teaspoon of thyme.
- You need 1 teaspoon of oregano.
- You need 1 teaspoon of black pepper.
- Prepare 1-2 teaspoons of cayenne, depending on how hot you want it.
- Prepare 2 teaspoons of paprika.
- It's 2 teaspoons of sugar.
- Prepare 1 of bay leaf.
- It's 1/3 cup of Louisiana Hot Sauce.
- Prepare 1/4 cup of fresh squeezed lemon juice.
- You need of For the boil:.
- It's 2.5 lbs of crawfish (live is best if you can get it).
- Prepare 4 ears of corn, cut into thirds or fourths.
- Prepare 1 of (roughly 13 oz.) link smoked sausage (or Andouille, if you like) cut into 1/4" thick coins.
If you like spicy crawfish and seafood, check out this how-to video! No summer is complete without a seafood boil, crawfish boil or shrimp boil party. The sweet body meat, the even yummier headfat, the communal eating experience of a crawfish boil… so good! See great recipes for Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn too!
Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn instructions
- IF USING LIVE CRAWFISH: Soak the crawfish in fresh water, let sit for 10 to 15 minutes. Strain and repeat until the water stays clear after 10 minutes of soaking. This usually takes me 4 or 5 times. While you're doing that, get started on the sauce..
- FOR THE SAUCE: In a large pot or saute pan, melt butter over medium heat. Add garlic and sweat the garlic until it begins to turn translucent, then stir in herb and spice mixture. Watch that the heat doesn't get so hot that the garlic burns. If you see some pieces turning brown, you need to take the pot off the heat for a bit and turn the heat down. Add hot sauce & lemon juice and stir to combine then taste sauce and adjust seasoning if needed. When it's good, turn off the heat..
- In a separate pot, put 1 cup water and 1.5 teaspoons salt along with crawfish, corn, and sausage, in that order. This generates salted steam from the bottom, which seasons the crawfish meat but doesn't dilute the flavor as much as boiling. Cover, turn the heat on to medium high, and steam *just* until all the crawfish turn that bright opaque red that lets you know they're perfectly cooked through. Don't want to cook shellfish too long because they get rubbery if you do..
- The steaming process should take about 20 minutes or so, and you'll want to give the mixture 3 or 4 stirs during the process to redistribute everything and make sure they all get cooked and seasoned by the salt. (About the pics - I had a busy day in the kitchen yesterday and only had this one large saucepan left so I had to do the crawfish and then corn and sausage in two separate batches, but you don't have to. ;) ).
- When crawfish are properly steamed, turn the heat back on the sauce (medium high) and add the crawfish, corn, and sausage AND 1/3 to 1/2 cup of the steaming liquid. Give everything a few good stirs and folds to make sure it's all sauced. Gather your fellow mudbug munchers and serve with crusty bread for dipping into that yummy sauce. Enjoy!.
Crawfish boil is one of the most popular crawfish recipes in summer month. It is an iconic Lousiana Cajun delicacy just like seafood boil and shrimp boil. If you are adding andouille sausage, this is the time to add it, too. Let cook for ten minutes, then add the crawfish and replace the cover. Ed the Crawfish Master at the Cajun Crawfish Company says to watch for steam to escape from under the lid.