Viet Cajun Crawfish Boil
Viet Cajun Crawfish Boil
Ingredients
For the Boil
- 30 lbs live crawfish, cleaned
- 40 liters water
- 1 bunch celery, chopped, pureed
- 4 yellow onions, chopped, pureed
- 1 cup garlic, pureed
- 5 lemons
- 3.5 lb Louisiana shrimp & Crab Boil seasoning
- 8 oz shrimp and crab boil Concentrate
- as desired potatoes
- as desired yellow corn, cut into smaller pieces
- as desired andouille sausage, sliced
For the Viet Cajun Sauce
- 1 lb salted butter
- 2 cups minced garlic
- 10 tablespoons sugar
- 6 tablespoons kosher salt, or to taste
- 4 tablespoons cajun seasoning
- 4 tablespoons paprika
- 2 tablespoons cayenne chili powder
- 2 tablespoons old bay seasoning
- 1 jar crab paste
- 8 cans Coco Rico
Instructions
- 1
Add 3.5 lbs of Louisiana shrimp & Crab Boil seasoning to 40 liters of water in a large pot with a steamer basket insert.
⏱️ 2 min
- 2
Add potatoes (as desired) to the pot. Bring the water to a boil over high heat.
⏱️ 10 min
- 3
Next, add yellow corn (as desired, cut into smaller pieces) and simmer for 8 to 10 minutes.
⏱️ 10 min
- 4
After that, add andouille sausage (as desired, sliced) and continue to simmer for another 2 minutes.
⏱️ 2 min
- 5
Once the potatoes are cooked through, remove everything (potatoes, corn, and sausage) from the pot by lifting the steamer basket and set it aside.
⏱️ 3 min
- 6
Now, add the celery, onion, and garlic puree (made from 1 bunch of celery, 4 yellow onions, and 1 cup of garlic) to the boiling liquid.
⏱️ 5 min
- 7
Add 8 oz of shrimp and crab boil Concentrate.
⏱️ 1 min
- 8
Squeeze the juice from 5 lemons into the pot.
⏱️ 3 min
- 9
Cover the pot with the lid and turn the heat back on high.
⏱️ 1 min
- 10
When the water is at a rolling boil, add the 30 lbs of live crawfish to the steamer basket and lower it into the pot.
⏱️ 2 min
- 11
Cover the pot with the lid and let the pot come back to a rolling boil. Let the crawfish boil for about 4 to 5 minutes.
⏱️ 5 min
- 12
After boiling, attach a water ring (if available) and drop the water temperature of the pot down to 150 degrees Fahrenheit. Let the crawfish soak for about 30 minutes at 150 degrees Fahrenheit.
⏱️ 30 min•🌡️ 150
- 13
To make the Viet Cajun sauce, melt 1 lb of salted butter in a separate large pan over medium heat.
⏱️ 3 min
- 14
Combine 2 cups of minced garlic with the melted butter and fry on medium-low heat until the garlic is nice and fragrant.
⏱️ 7 min
- 15
Next, add the Cajun spice blend, which consists of 10 tablespoons of sugar, 6 tablespoons of kosher salt (or to taste), 4 tablespoons of cajun seasoning, 4 tablespoons of paprika, 2 tablespoons of cayenne chili powder, and 2 tablespoons of old bay seasoning.
⏱️ 2 min
- 16
Add 1 jar of crab paste and stir everything to combine.
⏱️ 2 min
- 17
Once everything is mixed together, add 8 cans of Coco Rico. Bring the sauce to a boil.
⏱️ 5 min
- 18
When you're ready to serve, transfer the cooked potatoes, corn, and sausage to a container.
⏱️ 2 min
- 19
Transfer the cooked crawfish to the same or a separate container.
⏱️ 2 min
- 20
Add the prepared Viet Cajun sauce over the crawfish and other boiled items.
⏱️ 1 min
- 21
Cover the container with a lid and give it a good shake to ensure everything is coated with the sauce. Serve and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Viet Cajun Crawfish Boil
For the Boil
- 30 lbs live crawfish, cleaned
- 40 liters water
- 1 bunch celery, chopped, pureed
- 4 yellow onions, chopped, pureed
- 1 cup garlic, pureed
- 5 lemons
- 3.5 lb Louisiana shrimp & Crab Boil seasoning
- 8 oz shrimp and crab boil Concentrate
- as desired potatoes
- as desired yellow corn, cut into smaller pieces
- as desired andouille sausage, sliced
For the Viet Cajun Sauce
- 1 lb salted butter
- 2 cups minced garlic
- 10 tablespoons sugar
- 6 tablespoons kosher salt, or to taste
- 4 tablespoons cajun seasoning
- 4 tablespoons paprika
- 2 tablespoons cayenne chili powder
- 2 tablespoons old bay seasoning
- 1 jar crab paste
- 8 cans Coco Rico
Instructions
- 1
Add 3.5 lbs of Louisiana shrimp & Crab Boil seasoning to 40 liters of water in a large pot with a steamer basket insert.
⏱️ 2 min - 2
Add potatoes (as desired) to the pot. Bring the water to a boil over high heat.
⏱️ 10 min - 3
Next, add yellow corn (as desired, cut into smaller pieces) and simmer for 8 to 10 minutes.
⏱️ 10 min - 4
After that, add andouille sausage (as desired, sliced) and continue to simmer for another 2 minutes.
⏱️ 2 min - 5
Once the potatoes are cooked through, remove everything (potatoes, corn, and sausage) from the pot by lifting the steamer basket and set it aside.
⏱️ 3 min - 6
Now, add the celery, onion, and garlic puree (made from 1 bunch of celery, 4 yellow onions, and 1 cup of garlic) to the boiling liquid.
⏱️ 5 min - 7
Add 8 oz of shrimp and crab boil Concentrate.
⏱️ 1 min - 8
Squeeze the juice from 5 lemons into the pot.
⏱️ 3 min - 9
Cover the pot with the lid and turn the heat back on high.
⏱️ 1 min - 10
When the water is at a rolling boil, add the 30 lbs of live crawfish to the steamer basket and lower it into the pot.
⏱️ 2 min - 11
Cover the pot with the lid and let the pot come back to a rolling boil. Let the crawfish boil for about 4 to 5 minutes.
⏱️ 5 min - 12
After boiling, attach a water ring (if available) and drop the water temperature of the pot down to 150 degrees Fahrenheit. Let the crawfish soak for about 30 minutes at 150 degrees Fahrenheit.
⏱️ 30 min•🌡️ 150 - 13
To make the Viet Cajun sauce, melt 1 lb of salted butter in a separate large pan over medium heat.
⏱️ 3 min - 14
Combine 2 cups of minced garlic with the melted butter and fry on medium-low heat until the garlic is nice and fragrant.
⏱️ 7 min - 15
Next, add the Cajun spice blend, which consists of 10 tablespoons of sugar, 6 tablespoons of kosher salt (or to taste), 4 tablespoons of cajun seasoning, 4 tablespoons of paprika, 2 tablespoons of cayenne chili powder, and 2 tablespoons of old bay seasoning.
⏱️ 2 min - 16
Add 1 jar of crab paste and stir everything to combine.
⏱️ 2 min - 17
Once everything is mixed together, add 8 cans of Coco Rico. Bring the sauce to a boil.
⏱️ 5 min - 18
When you're ready to serve, transfer the cooked potatoes, corn, and sausage to a container.
⏱️ 2 min - 19
Transfer the cooked crawfish to the same or a separate container.
⏱️ 2 min - 20
Add the prepared Viet Cajun sauce over the crawfish and other boiled items.
⏱️ 1 min - 21
Cover the container with a lid and give it a good shake to ensure everything is coated with the sauce. Serve and enjoy!
⏱️ 1 min