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Louisiana Crayfish and Prawns Cajun Boil

Louisiana Crayfish and Prawns Cajun Boil

“Laissez les bon temps rouler” means "Let the good times roll!" 

This famous expression in the french region of Louisiana USA is as popular as this dish. A staple in small or state-wide feasts, Crayfish and Prawns Cajun Boil is a concoction of corn, potatoes, sausages (which is optional) and of course seafood warmed up in Cajun-spiced seasonings. Sweet, spicy, and oh so tasty!

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 3-5

1/2 kilo of crayfish (also known as crawfish or crawdads) 
1/2 kilo of large prawns
1/2 kilo potatoes
3 pieces sweet corn
4 small white onions chopped, red onions can be used too 
1/2 cup butter (cut a 225g bar of butter in two and use the other half) 
7 tbsps Reqado Cajun Lovers 
2 tsps Reqado Chili Powder
2 tbsps olive oil
Juice of 3 lemons
Smoked sausages sliced in wedges (optional)

Pre-boil Potatoes and Corns:
Cut the potatoes in half, three pieces if large ones. Do the same for the corns. 
In a large pot, boil corns and potatoes until cooked. Add a tablespoon of salt and tablespoon of Reqado Cajun Lovers in the water. Cooking will take around 15-20 minutes depending on the size of the crops. Make sure you cover the lid while boiling.

Cooking the Crayfish:

Crayfish that are bought live will take 3-4 minutes to cook in hot boiling water with the pot lid on. You will know that crayfish are done cooking when the shells turn into bright red.

Frozen crayfish will need to be thawed first at room temperature. Most frozen crayfish are already pre-boiled so you only need one (1) minute to boil them. We got ours at Happy Pantry PH so we didn't boil them longer anymore.

Cooking It All Together:
  1. In a pot, heat butter until its melted. Turn the heat only to medium as high temperatures can burn your butter.
  2. Add olive oil and then the chopped onions. Sweat the onions until translucent.
  3. Add Cajun spice and stir for 20-30 seconds. The process of the spices meeting heat will activate and "wake up your spices", releasing an amazing aroma. 
  4. Add sausages until the edges are a little brown.
  5. Add shrimp and cook until they turn into vibrant orange.
  6. Add the potatoes and corns and stir to have them get coated with spices.
  7. Add in a tsp of salt, a tsp of pepper and chili powder.
  8. Stir in the lemon juice and mix well.
  9. Finally, add the crayfish and stir for one more minute. Cover the lid for two minutes for everything to be steamed, marrying all the amazing flavours inside.
  10. Turn off the heat and remove the pot from the stove so that the seafood will stop from cooking.

Serving Suggestion:
Serve with fresh lemon on the side. This dish is best eaten on its own and with a refreshing drink.

How do you eat crayfish?
It is quite easier than you think. The first step is to pull off the head of the crayfish. Then peel the shell of the tail, beginning at the end. Peel as well the sides so you can expose the meat. Pull the tail out of the shell and voila, crayfish meat for your enjoyment!

You may also eat the claws by cracking the shell with your teeth. Or you can use a nutcracker, or improvise. Yes, all good things to those who work on it! 


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