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!
Pre-boil Potatoes and Corns:
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.
- In a pot, heat butter until its melted. Turn the heat only to medium as high temperatures can burn your butter.
- Add olive oil and then the chopped onions. Sweat the onions until translucent.
- 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.
- Add sausages until the edges are a little brown.
- Add shrimp and cook until they turn into vibrant orange.
- Add the potatoes and corns and stir to have them get coated with spices.
- Add in a tsp of salt, a tsp of pepper and chili powder.
- Stir in the lemon juice and mix well.
- 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.
- Turn off the heat and remove the pot from the stove so that the seafood will stop from cooking.