Vietnamese Cajun Crawfish Boil
|2 lbs crawfish or shrimp|
|1 package crab boil|
|2 cups margarine|
|3 heads garlic (whole heads not cloves) chopped|
|2 tbs Old Bay seasoning|
|2 tbs paprika|
|2 tbs cayenne pepper|
|2 tbs lemon pepper|
|2 tbs chicken bouillon powder|
|For the magic dust|
|1 tbs Old Bay seasoning|
|1 tbs paprika|
|1 tbs garlic powder|
|1 tbs dry chicken bouillon powder|
|1 tbs cayenne pepper|
This is an Asian version of the all American crawfish boil. The crawfish are boiled with the classic American ingredients, then bathed in a delicious garlic sauce full of flavorful spices. This recipe may be used for shrimp and other shellfish as well.
- Add the live crawfish to a sink and wash until water runs clean. Discard any dead crawfish.
- Cook crawfish in boiling water along with crab boil package and 1 quartered lemon.
- To make the sauce melt the 2 cups of margarine in a sauce pan.
- Add the peeled garlic to a food processor and process until smooth.
- Add the garlic to the melted margarine and cook until the garlic is translucent.
- Once the garlic is translucent add 1 tbs old Bay seasoning, 1 tbs paprika, 1 tbs lemon pepper, 1 tbs dry chicken bouillon powder and 1 tbs cayenne pepper.
- Simmer sauce for 10 minutes and check for flavor. Add more seasoning if desired.
- Put the shell fish in a large plastic bag and pour the sauce over. Shake well to coat.
- Sprinkle the magic dust over the shell fish before serving.