Description
This recipe attempts to recreate the cajun crawfish recipe served at vietnamese restaurants in little saigon like the boiling crab, claws, or the crawfish house. It's what's known as asian fusion, and the recipes are kept top secret.
Buy 1-2 pounds of crawfish per person.
Ingredients
- Margarine
- Crawfish
- Cayenne Pepper
- Cajun Seasoning
- Lemon Pepper
- Paprika
- Old Bay Seasoning
- Louisiana Hot Sauce
- Garlic Cloves
- Lemon
- Red Potatoes
- White Corn
- Smoked Sausage
Instructions
- Pour live crawfish into a washtub or ice chest
- Cover with water
- Drain
- Repeat 3 to 4 times until crawfish are clean
- Drain
- Discard any dead crawfish and debris
- Cook crawfish by boiling in hot water with the louisiana crawfish boil, quartered lemon, potatoes, corn and sausage
- While they are cooking make the sauce:
- Melt the margarine over low heat in a large saucepan
- Add garlic and saute until translucent
- Add cajun seasoning, old bay, cayenne pepper, lemon pepper, paprika, and liberally add louisiana hot sauce
- When you have the mixture right, add a tiny bit of lemon juice
- Simmer for 10 minutes and check for flavor
- Add more cayenne, paprika, or hot sauce as desired
- Drain the boiling water and mix the sauce in with them
- Serve with hot crusty french bread