Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cajun inspired spicy buttered crawfish boil with sausage and corn. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Rinse potatoes and corn under cold running water. Slice sausage into one inch sections.
Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook cajun inspired spicy buttered crawfish boil with sausage and corn using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn:
- Take For the sauce:
- Get 6 Tablespoons unsalted butter
- Prepare 1 teaspoon thyme
- Get 1 teaspoon oregano
- Prepare 1 teaspoon black pepper
- Prepare 1-2 teaspoons cayenne, depending on how hot you want it
- Prepare 2 teaspoons paprika
- Take 2 teaspoons sugar
- Take 1 bay leaf
- Prepare 1/3 cup Louisiana Hot Sauce
- Make ready 1/4 cup fresh squeezed lemon juice
- Get For the boil:
- Make ready 2.5 lbs crawfish (live is best if you can get it)
- Prepare 4 ears corn, cut into thirds or fourths
- Prepare 1 (roughly 13 oz.) link smoked sausage (or Andouille, if you like) cut into 1/4" thick coins
Bring the water to a boil. Add the Louisiana Crawfish Shrimp and Crab Boil, Cajun seasoning and Lemon Pepper seasoning. Stir well to a rolling boil. Add the garlic, corn, potatoes, sausage and lemon slices.
Instructions to make Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn:
- 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!
Stir well to a rolling boil. Add the garlic, corn, potatoes, sausage and lemon slices. Prepare the crawfish boil: Place water, Old Bay, fish sauce, lemongrass, lemons, garlic, and ¼ cup of the salt in a large stockpot. Cover and bring to a boil over high. In New Orleans, the Cajun boil is not a saucy phenomenon.
So that’s going to wrap this up for this special food cajun inspired spicy buttered crawfish boil with sausage and corn recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
