Barbecue Crawfish Boil

By Shaylie

More than any other type of seafood, crawfish is the one most identified with Cajun cooking. The mudbugs are indigenous to Louisiana swamps and rivers and are cooked by the potful with red potatoes, corn on the cob and andouille sausage. Barbecue shrimp is another New Orleans staple dish consisting of shrimp simmered in a highly seasoned butter. We love both dishes so much we decided to combine them into one buttery, barbecue crawfish boil sure to make your mouth water.

Ingredients

• 5 pounds butter
• 1 red onion, diced
• 5 garlic cloves, crushed
• 2 serrano chiles, split lengthwise
• 3 tablespoons salt
• 3 tablespoons freshly ground pepper
• 2 bay leaves
• 1 bunch thyme
• 2 tablespoons paprika
• 1 tablespoon cayenne powder
• 1 cup lemon juice
• 5 pounds purged live crawfish

Details

Servings 4

Preparation

Step 1

Place the butter in a large Dutch oven over medium heat, While butter is tilting, add onion, garlic, serranos,
,pepper, bay leaves, thyme, paprika, cayenne and lemon juice.
Stir frequently. Bring the butter mixture to a simmer, transfer the crawfish into a wire basket arid submerge them in the butter. Cook, covered, for 5 minutes and then shut off the heat and steep for another 10 minutes. Drain crawfish very well and spread them out on a newspaperlined table.