How to Make Super Quick Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn Recipe. Haii all. in this video, I'm going to share to you all about the recipe of SPICY CAJUN PRAWN WITH SAUSAGE AND CORN. it's very easy and the taste is. Crawfish Boil - delicious crawfish recipes just like in New Orleans.

You can have Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn

1. Take of For the sauce:.
2. You need 6 Tablespoons of unsalted butter.
3. Make ready 1 teaspoon of thyme.
4. It’s 1 teaspoon of oregano.
5. Prepare 1 teaspoon of black pepper.
6. Make ready 1-2 teaspoons of cayenne, depending on how hot you want it.
7. Take 2 teaspoons of paprika.
8. Take 2 teaspoons of sugar.
9. Prepare 1 of bay leaf.
10. You need 1/3 cup of Louisiana Hot Sauce.
11. Make ready 1/4 cup of fresh squeezed lemon juice.
12. Prepare of For the boil:.
13. Prepare 2.5 lbs of crawfish (live is best if you can get it).
14. Make ready 4 ears of corn, cut into thirds or fourths.
15. Take 1 of (roughly 13 oz.) link smoked sausage (or Andouille, if you like) cut into 1/4" thick coins.

Stir until the rice is coated with the oil.In a medium bowl, combine the sausage, shrimp, garlic, oil, and ½ tablespoon of the spice mix.Save the remaining spice mix for future recipes.The Cajun approach is more rustic.

Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn instructions

1. IF USING LIVE CRAWFISH: Soak the crawfish in fresh water, let sit for 10 to 15 minutes. Strain and repeat until the water stays clear after 10 minutes of soaking. This usually takes me 4 or 5 times.

While you're doing that, get started on the sauce..

1. FOR THE SAUCE: In a large pot or saute pan, melt butter over medium heat. Add garlic and sweat the garlic until it begins to turn translucent, then stir in herb and spice mixture. Watch that the heat doesn't get so hot that the garlic burns. If you see some pieces turning brown, you need to take the pot off the heat for a bit and turn the heat down.

Add hot sauce & lemon juice and stir to combine then taste sauce and adjust seasoning if needed. When it's good, turn off the heat..

1. In a separate pot, put 1 cup water and 1.5 teaspoons salt along with crawfish, corn, and sausage, in that order. This generates salted steam from the bottom, which seasons the crawfish meat but doesn't dilute the flavor as much as boiling.

Cover, turn the heat on to medium high, and steam just until all the crawfish turn that bright opaque red that lets you know they're perfectly cooked through. Don't want to cook shellfish too long because they get rubbery if you do..

1. The steaming process should take about 20 minutes or so, and you'll want to give the mixture 3 or 4 stirs during the process to redistribute everything and make sure they all get cooked and seasoned by the salt.

(About the pics - I had a busy day in the kitchen yesterday and only had this one large saucepan left so I had to do the crawfish and then corn and sausage in two separate batches, but you don't have to. ;) ).

1. When crawfish are properly steamed, turn the heat back on the sauce (medium high) and add the crawfish, corn, and sausage AND 1/3 to 1/2 cup of the steaming liquid. Give everything a few good stirs and folds to make sure it's all sauced.

Gather your fellow mudbug munchers and serve with crusty bread for dipping into that yummy sauce.

Enjoy!.

Corn on the cob, potatoes, broccoli, vegan There are three main components to this vegan boil: the vegetable boil, the vegan sausage, and the.Add the Cajun sausage and cook for a few minutes, until it begins to release some of its juices, stirring to mix all the ingredients.Add the corn and broth In a saucepan over medium heat, add the olive oil and rice.

I prefer the way the chicken and sausage flavor blend into the rice in this Cajun version, creating a robust meaty flavor.I made mine with sausage and shrimp cuz i forgot to buy a prepared chicken.I almost made the same mistake as another commentor and added.ShaBang (Mix of ALL the flavors and Our Most Popular Choice!) SPICE LEVEL: Plain.Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.