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.
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