My recipe for crawfish simply destroys Cajun Corner and Boiling Crab restaurant food chain, which both restraunts started in Houston Texas. How is this all possible you may ask? It�s all in the secret homemade sauce. The "secret" sauce has been developed by me over many countless crawfish boils in my kitchen science lab. I have tried many different recipes from online websites and from different people. I also bought crawfish from all of the said restaurants. I challenge any skeptics to try me and if your local, put me to the test. Today I am going to share with you [H] members, the recipe for Asian style crawfish boil. I cannot share the recipe for the �secret sauce" though. Sorry it has potential to make me $$$ when I start the restaurant. =)

Lee's Crawfish Recipe

ingredients for the boil
10lbs of crawfish
[color:"Red"]4 lbs of Blue Crabs are Optional[/color]
Corn on the cob (doesn�t matter if its frozen or sweet because that corn is going to soak up all the flavor in the water anyways)
Whole mushrooms
Sausages (whatever you like)
Baby Red Potatoes
1 bag of Louisiana crawfish boil (just the bag that�s enough to make 10 lbs)
Sunny Delight Orange Juice (I know lethal is going to make fun of this, but... the point of oranges is for the citrus aroma. Don�t waste space with whole oranges or use expensive [censored] Tropicana orange juice, unless you want too)
3 whole garlic or 30 garlic cloves, minced
3 whole yellow Onions cut in half
1 Sticks of unsalted butter
Lemmon grass stalks (optional) cut in 8 inch pieces
2 tbsp Celery powder
2 tbsp Onion powder

The Sauce
1 cup of Louisiana crawfish boil powder
2 cups of Sugar
20 cloves of minced fresh garlic (use a food processer)
2 sticks of unsalted butter
1/2 cup of lime juice

Instructions:
Purge the crawfish by submerging the crawfish in water in a bucket or cooler. Stir then around until the water turns muddy, then drain and refill again with water. Repeat this until the water is kind of clear. On the last purge add in salt. This will get the crawfish to spit out additional swamp mud.
Get a large pot that�s big enough to fit all 10lbs of crawfish, corn, sausages and potatoes. Fill about 1.5 inches of orange juice in the pot. Then fill the pot with water until the liquids reach half full. Heat the pot on high with lid closed until it boils. When it�s boiling, carefully remove the lid because the steam will burn you. Pour in the entire bag of Louisiana crawfish boil, Potatoes, Onions, Lemmon grass, Celery and onion powder, and butter. Do not put in sausages corn and mushrooms yet. Bring the pot back to a boil and let it boil for 5 minutes, stir occasionally. Add more cayenne peppers if u are a real man. After 5 minutes, add in the corn, sausage, mushrooms and crawfish, and bring back to a boil. Once its boiling again, let it cook for only 5 minutes with lid closed, then shut off the fire. Let soak for about 25 minutes. While the crawfish is soaking, on the last 5-10 minutes, get a small sauce pan or put and melt 2 sticks of butter on medium heat. Then add all the ingredients in for the sauce and stir until everything is mixed in well. Set the sauce on very low heat. Once the crawfish is done, remove half of the crawfish or as much as you can that will fit in a tossing bowl. Pour in half of the sauce and toss real good. Repeat with the rest of the crawfish and Pour on the table and SERVE. Enjoy





















So garlicy, so sweet, so buttery, so goood

Disclaimer: I am not responsible for your addiction to this recipe. Eat in moderation as this is a very unhealthy meal.

Man, that looks great!! I can almost smell it. If I don't get an invitation to dinner at your place then that means I'll have to copy & paste the recipes so I can try it first hand.

I have to teach my Granddaughter how to make gumbo soon so maybe that would be a good time to try this.

Thanks......

HEYYYYYYYYYYYYY-HEEeeeeeeeeeeeeeee!



That's me making the "Cajun Yell" about how good your presentation looks! Dayyyyy-Yummmmmm! If my 4th Cajun wifey could have cooked like that, I wouldn't have to be looking for #5!

Larypin Cajun vittles for sure!!

My girl and i really like blue crab down here in Houston. All that looks and sounds Deeelish........
Next season i'm gonna man-up and try your recipe.

looks good but...


crawfish boilin' is to be done outside with cold beer and good friends

your pot is way to small, it'll take forever to get 80 lbs boiled

don't play with your food, just dump 'em out on the table, you don't gotta make the crawfish look pretty

just giving you a little jab, keep up the good work, I'd like to try out that secret sauce someday

Looks awesome!

Those are some good traditions you got there but you left out one thing.... To eat a crawfish correctly, you must devour the yellow glands.

Voice of Homer Simpson..........MMMMMMMMmmmmmmmmmmmmmmmmmmmmmmmmm...Yellllowwwwwwwwwww Glannnnnddssss!!!

Looks Good!

not sure why people buy the boil stuff. This is for 1 pound of crawfish.

3/4 teaspoon white pepper
1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 1/2 tablespoons celery seed
2 teaspoons cayenne pepper
1/2 tablespoon dry English mustard

It's quite good

Boil Crawfish, Steam Crabs.

Convenience mainly, but if you wanna get real enthusiastic about food, it can go as far as buying fresh ingerdeints vs dried or even as far as growing your own herbs. =)

The key ingredient for my recipe really lies in the sauce i toss the crawfish in, not whats in the water. To much ingredients in the water will ruin the natural flavor of the glands (the yellow guts). If you dont eat crawfish guts, you aint eatin crawfish right.

There are many ways to cook crawfish and crabs, but I do agree that crabs need to be steamed, especially large crabs. However, in my culture, there are many ways to have crustaceans. For example, sometimes I like to extract the blood and harvest the eggs seperately. Then cut up the crab and do stir-fry with a special sauce. For crawfish, sometimes I like to cook them schezuan style by stir frying in ginger scallion sauce with peppercorns.