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Iron Springs Cafe Crawfish Boil with Cajun Butter



Crawfish Boil

  • Lemons, halved, as needed
  • Bay leaves to taste
  • Salt to taste
  • Cayenne pepper to taste
  • 1/2 to 1 pound live crawfish
  • 1/2 pound medium shrimp
  • 1 (4 ounce) link andouille sausage, sliced
  • 1 to 2 new potatoes, cooked
  • 1 ear corn, shucked and cooked

Cajun Butter

  • 4 ounces unsalted butter, softened
  • 1 teaspoon Creole spice
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon parsley, chopped
  • 1 tablespoon Tabasco sauce, plus more to taste
  • 1 teaspoon garlic, minced


  1. Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter.
  2. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoon Tabasco sauce and garlic; mix well.
  3. Place in a container, label and place in the refrigerator.
  4. Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil.
  5. Add live crawfish; cook 3 minutes.
  6. Add shrimp, sausage, potatoes and corn; cook 3 minutes more.
  7. Remove ingredients from water; place on a large platter.
  8. Serve with 2 ounces of the butter mixture.

Source: Chef Tudie Frank-Johnson, Iron Springs Cafe, Phoenix, Arizona

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