Iron Springs Cafe Crawfish Boil with Cajun Butter

Ingredients

Cajun Butter

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

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

Instructions

Cajun Butter

1. 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.

Crawfish Boil

1. Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil.
2. Add live crawfish; cook 3 minutes.
3. Add shrimp, sausage, potatoes and corn; cook 3 minutes more.
4. Remove ingredients from water; place on a large platter.
5. Serve with 2 ounces of the butter mixture.

Attribution

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

Photo credit: 54868484@N06 / CC BY