Viet-Cajun Crawfish Recipe | Houston, TX

Lemongrass and garlic meet Old Bay and crawfish in this seafood feast. Thanks to Houston’s migrant populations from Vietnam and Louisiana we have this tasty Viet-Cajun crawfish boil, that’s just begging you to spread out the paper towels, invite some friends over, and dig in.

  • Prep Time: 15 minutes
  • Yield: 6 Servings
  • 2 1/2 Gallons Water
  • 1 cup Old Bay or Zatarain’s Crawfish, Shrimp and Crab Boil seasoning
  • 2  lemongrass stalks ends removed
  • 1/4 cup fresh lemon juice
  • 2 heads garlic halved
  • 1/2 cup  kosher salt divided
  • 1 1/2 lb red potatoes quartered
  • 4 lbs live crawfish cleaned
  • 3 ears sweet corn halved

Butter Sauce

  • 1 cup (2 sticks) salted butter
  • 2 tbs lemongrass minced
  • 6 cloves garlic minced
  • 2 tbs lemon juice
  • 1 tsp cayenne powder
  • In an extra-large pot, combine water, Old Bay seasoning, lemongrass, lemon juice, garlic and ¼ cup salt. Cover and bring to a boil. Add potatoes and cook until tender about 10 to 15 minutes. Add remaining ¼ cup salt. Increase to high and bring to a rolling boil. Add crawfish and corn. Cook until crawfish are bright red, about 8 minutes.
  • Meanwhile, make the sauce: Melt butter in a medium saucepan and add lemongrass and garlic. Cook, stirring, until fragrant. Stir in lemon juice and cayenne powder.
  • Drain crawfish, potatoes and corn and transfer to large serving bowl. Toss with butter sauce and serve warm.


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