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
- 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.