Food & Entertaining

November 11, 2019

Creole crawfish boil

The New Orleans-inspired crawfish meal that impressed Harry Connick Jr.!

Courtesy of Paul Lillakas

@PaulsFoodStyles

Total

20 min

Makes

2 servings

Total

20 min

Makes

2 servings

INGREDIENTS

1 lb frozen crawfish
1 cob corn cut into 4 pieces
1 cup mini potatoes about 8-10
1/4 cup salted butter
1 clove minced garlic
1 green onion thinly sliced
2 tbsp cayenne pepper sauce
1/2 tsp smoked paprika
1/2 lemon

METHOD

Steam or boil crawfish, corn and potatoes until potatoes are tender, about 15 minutes.
Meanwhile, melt butter in a pot over medium heat. Add garlic, onion, pepper sauce and smoked paprika. Cook, stirring for 1 minute.
Squeeze the juice from half a lemon into the pot and add rind, while stirring. Add cooked crawfish, corn and potatoes and toss to coat. Scrape onto platter. Squeeze more lemon over top, if desired.