Barbecued Crawfish

  • 35 mins
  • 14 ingredients


  • 3 lbs live crawfish
  • 1 lb unsalted butter
  • 1/2 cup olive oil
  • 8 cloves garlic, crushed
  • 1 onion, chopped
  • 1 tbs thyme leaves
  • 2 tbs Dijon mustard
  • 2 tbs Old bay seasoning
  • 1 tbs cayenne pepper (optional)
  • 1 tbs black pepper
  • 2 tbs Rex crab boil or 1 bag of Zatarain's crab boil
  • 2 cups fish stock or water
  • 2 bay leaves
  • 1 tbs smoked paprika
These craw fish are not barbecued in common understanding of barbecue. They are cook in a New Orleans inspired buttery savory sauce that is spicy and irresistible.

  • Add the olive oil to a large stock pot and using medium heat and the onion and then the garlic.
  • Saute for about 5 minutes, taking care not to burn the garlic.
  • Add the butter and melt slowly.
  • Add all of the other ingredients, except for the craw fish and bring to a boil.
  • Reduce heat and simmer for 10-15 minutes.
  • Taste for seasoning and adjust if desired.
  • Return sauce to a boil.
  • Add the crawfish and stir to combine well.
  • Cook for 5-7 minutes or until the crawfish turn bright red.
  • Add crawfish to a platter and pour some sauce over.
  • Optional, you may also cook corn on the cob, potatoes and whole onions in the sauce, prior to cooking the crawfish, and removing before adding the crawfish.

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