Quick Recipe Version (TL;DR)
Quick Ingredients
- 10 lb live crawfish
- 2 lb small red potatoes
- 6 ears corn, halved
- 4 gallons water
- 12 oz seafood boil seasoning (1 bag, e.g., Zatarain’s)
- 3 lemons (2 halved for boil, 1 for wedges)
- 2 onions, quartered; 1 head garlic, halved; 4 bay leaves
- 1.5 cups unsalted butter (3 sticks) + 1/4 cup neutral oil
- 16 cloves garlic, minced
- 3 tbsp Cajun seasoning, 1 tbsp lemon pepper, 1 tbsp paprika, 1–2 tsp cayenne, 1 tsp black pepper
- 2 tbsp brown sugar, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp Worcestershire
- 1/4 cup lemon juice, 1/4 cup orange juice, zest of 1 lemon and 1 orange
- 1/4 cup chopped cilantro; 4 scallions, sliced
Do This
- 1. Rinse live crawfish in a large tub 3–4 times until water runs clear; discard any that are dead.
- 2. Bring 4 gallons water to a rolling boil (212°F) with seafood boil bag, onions, garlic, bay leaves, and 2 halved lemons.
- 3. Cook potatoes 10–12 minutes; add corn and cook 5 minutes more. Remove veggies and keep warm.
- 4. Return water to a boil; add crawfish. Cook 3 minutes after boil returns, then turn off heat and soak 10 minutes. Drain, reserving 1 cup cooking liquid.
- 5. Make sauce: melt butter with oil over medium heat; soften garlic 2–3 minutes. Stir in spices, fish sauce, soy, Worcestershire, citrus zest and juices, and brown sugar.
- 6. Wok-toss crawfish, corn, and potatoes in batches with sauce (1–2 minutes). Splash with reserved cooking liquid as needed. Garnish with cilantro, scallions, and lemon wedges.
Why You’ll Love This Recipe
- Houston-style Viet-Cajun flavor: buttery, garlicky, citrusy, and boldly spiced.
- Perfect texture: quick boil plus brief soak keeps tails juicy and shells seasoned.
- Weeknight-friendly method: boil, then fast wok toss for glossy, finger-licking shells.
- Party-ready: feeds a crowd, looks spectacular, and invites everyone to dig in.
Grocery List
- Produce: 10 lb live crawfish, 2 lb small red potatoes, 6 ears corn, 3 lemons, 2 onions, 1 head garlic, 1 orange, cilantro, scallions
- Dairy: 1.5 cups unsalted butter (3 sticks)
- Pantry: Seafood boil seasoning (12 oz bag), Cajun seasoning, lemon pepper, sweet paprika, cayenne, black pepper, kosher salt, brown sugar, fish sauce, soy sauce, Worcestershire, neutral oil, bay leaves
Full Ingredients
Crawfish and Boil
- 10 lb live crawfish, lively and fresh
- 4 gallons water
- 12 oz bag seafood boil seasoning (Zatarain’s or Louisiana brand)
- 2 lemons, halved (plus 1 lemon cut into wedges for serving)
- 2 medium onions, quartered
- 1 head garlic, halved crosswise
- 4 bay leaves
- 2 lb small red potatoes
- 6 ears corn, husked and halved
- Kosher salt to taste (optional, usually not needed if your boil mix contains salt)
Viet-Cajun Garlic-Butter Sauce
- 1.5 cups unsalted butter (3 sticks)
- 1/4 cup neutral oil (canola or grapeseed)
- 16 cloves garlic, finely minced (about 1/2 cup)
- 3 tbsp Cajun seasoning
- 1 tbsp lemon pepper
- 1 tbsp sweet paprika
- 1–2 tsp cayenne pepper, to taste
- 1 tsp freshly ground black pepper
- 2 tbsp packed brown sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- Zest of 1 lemon and 1 orange
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- Optional heat: 2 Thai bird chiles or 1 jalapeño, thinly sliced
- 1/4 cup chopped fresh cilantro
- 4 scallions, thinly sliced
- Reserved boil liquid: 1 cup (to loosen sauce as needed)
To Serve
- Lemon wedges
- Extra Cajun seasoning for dusting (1–2 tbsp)
Step-by-Step Instructions
Step 1: Rinse and sort live crawfish
Place live crawfish in a large cooler or sink tub. Cover with cool water and gently agitate. Drain and repeat 3–4 times until the water runs nearly clear. Discard any dead crawfish (they will be limp and non-reactive). Keep the crawfish chilled and out of direct sun. Do not purge with salt; a thorough rinse is the safest, most reliable method.
Step 2: Build a flavorful boil
In a 32- to 60-quart stockpot, add 4 gallons water, seafood boil seasoning, onions, halved garlic head, bay leaves, and 2 halved lemons. Bring to a vigorous rolling boil over high heat (212°F). Let the boil roll for 5 minutes to fully hydrate the spices.
Step 3: Cook potatoes and corn
Add the potatoes and cook for 10–12 minutes until a knife slides in with slight resistance. Add the corn and cook 5 minutes more. Using a large strainer or basket, remove potatoes and corn to a warm platter and cover loosely with foil. Keep the seasoned water at a boil.
Step 4: Boil crawfish and soak briefly
Return the seasoned water to a hard boil. Add crawfish, stir to submerge, and cover. When the water returns to a boil, cook for 3 minutes. Turn off the heat and let the crawfish soak for 10 minutes to absorb flavor without overcooking. Taste a tail; if pleasantly seasoned, drain well. Reserve 1 cup of the cooking liquid for the sauce and tossing step.
Step 5: Make the Viet-Cajun garlic-butter sauce
In a wide saucepan, melt the butter with the oil over medium heat until shimmering but not smoking. Add minced garlic and cook gently for 2–3 minutes, keeping the temperature around a gentle bubble (about 190–200°F) so the garlic stays pale and sweet. Stir in Cajun seasoning, lemon pepper, paprika, cayenne, and black pepper. Add brown sugar, fish sauce, soy, and Worcestershire; whisk until emulsified. Remove from heat and stir in citrus zest and juices. Taste and adjust salt, heat, and sweetness. Keep warm.
Step 6: Wok-toss for glossy, finger-licking shells
Heat a large wok or 12–14 inch skillet over medium-high until hot. Working in 2–3 batches, add about 1/2 to 3/4 cup sauce to the wok, followed by a portion of crawfish, some potatoes, and corn. Toss for 1–2 minutes until everything is evenly coated and steaming. Splash in a few tablespoons of reserved boil liquid if the sauce looks tight. Transfer to a large platter or paper-lined table. Repeat with remaining batches.
Step 7: Finish with herbs and a little extra sauce
Sprinkle crawfish with chopped cilantro and scallions. Dust lightly with extra Cajun seasoning if you like more pop. Drizzle on a bit more warm garlic-butter sauce for shine. Serve with lemon wedges for squeezing.
Step 8: Serve Houston-style
Pile the wok-tossed crawfish high on a newspaper- or butcher-paper-lined table. Put out napkins, a small bowl for shells, and plenty of cold drinks. Eat immediately while hot and glossy.
Pro Tips
- Do not salt-purge. Multiple clean water rinses are effective and avoid stressing the crawfish.
- Keep the soak brief (about 10 minutes). You will add a powerful garlic-butter sauce, so avoid oversalting in the soak.
- Work in batches when tossing. Overcrowding steams the crawfish and dulls the sauce.
- Use reserved boil liquid to keep the butter sauce silky and emulsified.
- Control heat: adjust cayenne and Cajun seasoning to your preferred spice level.
Variations
- Andouille add-in: Toss 1 lb sliced andouille into the boil with corn for smoky richness.
- Lemongrass-lime: Add 2 crushed lemongrass stalks to the boil and swap orange juice for extra lime in the sauce.
- Shrimp swap: Use 5 lb shell-on large shrimp. Boil 1–2 minutes, soak 5 minutes, then wok-toss as directed.
Storage & Make-Ahead
Make the garlic-butter sauce up to 3 days ahead and refrigerate; rewarm gently until fluid. Cooked crawfish are best the day they are made. If needed, refrigerate leftovers within 2 hours and eat within 24 hours. Reheat quickly in a hot wok with a splash of water or reserved sauce just until steaming. Picked tails are great in fried rice, garlic noodles, or étouffée.
Nutrition (per serving)
Approximate for 1 of 6 servings: 620 calories; 36 g fat; 24 g carbohydrates; 42 g protein; 2 g fiber; 6 g sugars; 2250 mg sodium. Values will vary based on seasoning brand and how much sauce is consumed.
