Recipe(tried): Asian-Cajun Crawfish Boil

VIETNAMESE-CAJUN CRAWFISH BOIL

If you love the secret Asian/crawfish boil you will love this copycat recipe. This video deconstructs the delicious garlic butter sauce. In the restaurants they serve the shellfish in a plastic bag with the sauce covering the crawfish. We put it on a plate for better viewing on the video. Served either way, this recipe is delicious!!


FOR THE GARLIC BUTTER SAUCE:
2 cups (4 sticks) margarine (don't use butter)
3 heads garlic, chopped (fresh is best)
1 tablespoon dry chicken bouillon
1 tablespoon of Old Bay Seasoning
1 tablespoon paprika
1 tablespoon ground cayenne pepper (or to taste)
1 tablespoon lemon pepper

FOR THE SHELLFISH:
1 package Zatarain's Crawfish, Shrimp and Crab Boil
1 lemon, quartered
1 to 2 pound crawfish or shellfish per person

TONY'S MAGIC DUST:
1 tablespoon Old Bay Seasoning
1 tablespoon ground cayenne pepper (optional)
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dry chicken bouillon

TO MAKE THE GARLIC BUTTER SAUCE:
Melt the margarine in a saucepan. Add garlic to melted margarine. Cook garlic until translucent. Once the garlic is translucent, add the remaining ingredients for the sauce. Simmer the sauce for 10 minutes and check for flavor. Add more seasoning as desired.

TO COOK SHELLFISH:
Fill a large pot with water and add the crab boil and lemon; bring to a boil.

Poor live crawfish or shellfish into sink and wash until water runs clear and all dirt and grime is washed away. Discard dead crawfish/shellfish. Cook shellfish in the boiling water. First cook crabs and clams until done; remove from water and keep warm. Discard any clams that don't when cooked. Add crab legs and shrimp and/or crawfish to the boiling water in the pot and cook until done; drain.

TO SERVE:
Combine the ingredients for Tony's Magic Dust. Put shellfish in a large plastic cooking bag or bowl; pour sauce over shellfish and toss with the sauce. Sprinkle Tony's Magic Dust over the crawfish as desired before serving.