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





























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

did you perge them

Can I come over to your house? haha jk

dang you know how to cook, do you hunt and fish often

agreed..Look at the LSU website on purging crawfish..It takes at least 48 to 72 hrs to truly purge a crawfish..There is a farm in Ark that holds the crawfish in suspended tanks for 3 days and sells them that way..Backyard purging is pointless...Pouring Iodized salt in the water will kill the crawfish in a couple hours..

lol takes me 30 minutes to purge crawfish. Most of the dirt is removed that way anyways. I have tested this out a few times with a batch thats not purged vs one that has been with minimal effort and there is a huge difference. A little dirt wont hurt you anyways, it all in the mind.

maybe you should start a crawfish farm and show all the others how to purge them in 30 mins...LOL

man i purge mine in a cooler and let the water hose run and fill up the cooler and the i dump it out, i do this untill the water is clean. takes 30 min max. thats all you need trust me.

unfortunately there is a market for "purged" crawfish...I didnt say they taste better but there are no poop lines in the tail meat and there is only the yellow matter(fat) when pulled apart..Restaurants couldnt afford to sell them since they are so expensive..I was just making a statement that "purging" can only be done over days..washing them in a cooler and bucket just gets rid of external dirt and grit..Not the chit line that people do not like to see and eat..

Not only can you buy purged crawfish, you can also buy the graded ones. Where the you only get the BIG ones.

In regards to someome asking if I was skart.. I don't eat crawfish so I don't really care if they're purged or not, I was just clarifying how its done.

I see good intentioned people shutting the lids on their coolers and suffocationg the crawfish even if they are on ice. If the crawfish are in good shape and very lively a small amount of salt will purge their bodies and the process will kill them. You have to cook them after you purge and rinse. Oh, I will eat them poop and all. Same with shrimp?

The lemongrass should be mandatory! I bet fresh celery would be very nice too. I have a big pot!

Crawfish season anyone?

sure, the cheapet ive seen them was 2.70 lb

they where 3.xx last week.

last year got large count for .79

i guess ill wait for the season to kick in befor i go and buy 150 lbs

Lemongrass? In your crawfish pot? CHEAP!!!!!

This recipe shames the Cajuns!