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The Hirshon Vietnam-Cajun Crawdads

The Hirshon Houston Vietnam-Cajun Crawdad Boil


  • Total Time: 0 hours

Ingredients

Units Scale
  • Crawfish Boil:
  • 2 1/2 gal. water
  • 1 cup Zatarain’s Crawfish, Shrimp & Crab Boil
  • 1/2 cup Phillips brand seafood seasoning
  • 3 fresh bay leaves
  • 3 Kaffir lime leaves (optional but preferred)
  • 1/2 cup fish sauce – TFD prefers Red Boat Premium
  • 2 lemongrass stalks, smashed
  • 2 lemons, halved
  • 1 small bunch fresh dill
  • 1 jalapeño pepper, thinly-sliced
  • 3 heads garlic, halved horizontally
  • 3/4 cup kosher salt, divided
  • 2 pounds small red potatoes
  • 6 pounds live crawfish, cleaned
  • 3 ears fresh corn, halved
  • ***
  • Butter Sauce:
  • 2 cups (1 lb.) unsalted butter, divided
  • 2 tablespoons very finely chopped lemongrass
  • 1/2 cup chopped garlic (from 16 cloves or 1 large head)
  • 3 teaspoons of your favorite hot sauce or more to taste
  • 4 tbsp. Muôí Tiêu Chanh, a condiment made by muddling equal amounts of coarse salt and white pepper together with peeled lime sections
  • ***
  • 1/2 bunch cilantro sprigs

Instructions

  1. Prepare the crawfish boil – Add all ingredients and ¼ cup of the salt to a large stockpot. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes.
  2. Add potatoes, and cook until just tender, 15 to 20 minutes. Add remaining ½ cup salt. Increase heat to high, and bring to a rolling boil. Add crawfish and corn; boil until crawfish are bright red, about 8 minutes. Remove from heat, and let stand 15 minutes.
  3. Prepare the butter sauce: Heat ¼ cup butter in a stainless steel saucepan over medium-high heat until foamy. Add lemongrass; sauté 4 to 5 minutes or until very soft, stirring very frequently. Add remaining butter and garlic.
  4. Cook until butter is melted and garlic is just softened, 8 to 10 minutes. Remove from heat; stir in hot sauce and Muôí Tiêu Chanh. Cover to keep warm.
  5. Drain crawfish mixture. Discard all seasoning herbs and spices. Place crawfish, corn, and potatoes in a huge bowl. Toss with half of the butter sauce and cilantro; serve with remaining sauce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes