Home Cooking 2

Asian Cajun Crawfish Boil

michiiip | Apr 21, 201709:01 AM

- panchi crawfish boil ingredients list
- 30 lbs. Of crawfish (1 large bag)

Stock pot:
- 4 lemons sliced
- 4 oranges sliced
- 1 large grapefruit sliced
- 2 cup louisiana boil powder
- 2 cup louisiana concentrated oil
- 2 bag louisiana spice bag
- 4 bay leaves
- 1 gallon of tampico orange juice
- water (middle level of pot after tampico has been added)
- corn
- potatoes

Dry seasonings:
- 1 cup chicken or mushroom powder
- 1 cup lemon pepper
- 1 cup smoked paprika
- 1 cup cayenne pepper
- 1 cup cajun or creole seasoning
- 1/4 cup original old bay spice
- 2 cups sugar or any type of sweetener (I typically use 1 large fist size rock sugar or palm sugar)
- 3 cup louisiana boil powder: extra spicy
- 1cup garlic powder
- 1cup onion powder
- 1/4 cup - 1/2 cup dry thai chili pepper powder (optional)
- 1-2 cup flour to thicken sauce (optional)

Butter sauce pot:
- 5 lbs of margarine/butter
- 2 gallons tampico orange juice
- 1 can pineapple juice
- 2 containers vegetable broth
- 2 cup louisiana concentrated oil
- 2 cup louisiana boil powder (I used extra spicy)
- 1/2 cup hot sauce
- 1/2 cup lemon juice concentrate
- 1/2 cup chili oil (optional)
- 1/2 cup sriracha
- 1/2 cup hoisin sauce
- 2 louisiana spice bag
- 2-5 lbs freshly chopped garlic cloves
- 3 large yellow onions diced
- 2 whole oranges sliced
- 2 whole lemons sliced
- 4 bay leaves
- 2-3 packs of whole mushrooms
- 3 packs of sausages
- 1 celery bundle diced

Step 1: prep live crawfish
- wash live crawfish in large cooler until water runs mostly clear.
- make sure mud, grass, and any dead crawfish have been removed.
- soak live crawfish in cooler filled with water for at least 1 hour. Change out water if it becomes murky. (this process will purge the crawfish of any impurities.)
- you may add in some salt to quicken “the purge”.

Step 2: making the butter sauce:
- melt butter
- heat butter until appearance on top is mostly translucent
- add chopped garlic and onions
- let it cook in butter until onions become mostly translucent as well
- add the rest of the veggies/seasonings/spices into mixture and stir
- bring to boil. Add sausage
- taste and adjust accordingly. If it gets too salty or sour, simply add more sugar or water to balance it out.
- all my family members prefer the extra spiciness, so I usually add in extra chili pepper flakes/oil to the batch at this time.
- once you are happy with your flavors, turn off the heat, and pour the butter sauce into a large clean cooler. We will be using the cooler to finish the crawfish process.

Step 3: prep stock pot
- add tampico into stock pot
- add the rest of ingredients into stock pot
- fill water to middle level of pot (if not there already)
- bring pot to boil.
- add corn and potatoes
- cook corn and potatoes thoroughly, remove from pot, and place them into the butter sauce cooler to soak.

Step 4: rinse live crawfish and cook!
- drain water from the crawfish cooler and rinse a couple more times if water still murky.
- scoop crawfish into boiling stock pot
- with lid closed, let everything boil on medium high for 10 minutes
- if water is no longer boiling, bring back to boil, and then start the 10 minute countdown.
- once 10 minutes have passed, transfer the cooked crawfish into the butter sauce cooler, and stir evenly to coat with sauce.
- let the crawfish sit in the butter sauce cooler for at least 20 minutes before serving.
- repeat the boiling process until you have cooked and transferred all of your crawfish into the butter sauce cooler!

Step 5: serve and dig in!
- scoop cooked crawfish onto large aluminum trays and serve!
- you may also serve the crawfish in individual plastic bags like how the asian cajun restaurants do it!
- I found my plastic bags at walmart in the ziploc bags section
- I had to double bag the crawfish, because the bags were a little bit thin. I like this idea because the sauce can continue to soak into the crawfish as you eat!

Final thoughts:
This revised crawfish boiling recipe relies on the butter sauce cooler to finish off the flavors. We are keeping the stock pot very simple, and letting the butter sauce get absorbed into the crawfish at the very end. This method is great for any size crawfish boils...Just make sure your cooler can fit it all!

I have tried adding other seafood into the boils and it is still turns out great!
- shrimp unpeeled with heads attached – add during the last 2 minutes of boiling
- pre-cooked crab legs – last 2 minutes
- blue crabs – last 8 to 10 minutes

Once all seafood has been boiled, put into butter sauce cooler to finish the soaking process.

Share this recipe with those who would love to try it, but please be aware that this recipe is probably not for the health conscious!!

Your foodie pal,
Michi p

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