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Spicy Cajun Crawfish Boil Pot with Cornbread
Created by: Howcan Team
Ingredients
- 5 lbs live crawfish
- 6 quarts water
- 1 cup Cajun seasoning
- 2 lbs small red potatoes
- 6 ears of corn, shucked and halved
- 1 lb smoked sausage, sliced
- 3 lemons, halved
- 1 onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp hot sauce
- 1/2 cup butter
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 eggs
- 1/4 cup melted butter
Instructions
- In a large stockpot, bring 6 quarts of water to a boil. Add 1/2 cup of Cajun seasoning and the live crawfish. Boil for 5 minutes, then turn off the heat and let the crawfish soak for 20 minutes.
- In a separate large pot, bring water to a boil and add the potatoes, corn, sausage, lemons, onion, garlic, and remaining 1/2 cup of Cajun seasoning. Boil for 10 minutes or until the potatoes are tender.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the buttermilk until smooth. Remove from heat and let cool for 5 minutes.
- Preheat the oven to 400°F. Grease a 9x9 inch baking dish.
- In a large bowl, combine the cornmeal, sugar, baking powder, and salt. In a separate bowl, beat the eggs and then stir in the buttermilk mixture. Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared baking dish and bake for 20-25 minutes or until golden brown.
- Once the crawfish and boil pot ingredients are ready, drain and transfer to a large serving platter. Serve with the cornbread and enjoy!
The Spicy Cajun Crawfish Boil Pot with a side of cornbread is a beloved Southern dish that originated in the bayous of Louisiana. This flavorful and aromatic dish is a staple at family gatherings, festivals, and seafood restaurants throughout the region. The dish features a mouthwatering combination of fresh crawfish, spicy Cajun seasoning, tender potatoes, sweet corn, and plump shrimp, all boiled together in a large pot. The addition of a side of moist and crumbly cornbread perfectly complements the spicy flavors of the boil. Renowned chefs in Louisiana, such as Emeril Lagasse and Paul Prudhomme, have popularized this dish, and it continues to be a favorite among locals and visitors alike. For the best version of this dish, head to New Orleans or Lafayette, where you can experience the authentic flavors of a traditional Cajun crawfish boil. The key to getting this dish right lies in the perfect balance of spices and the freshness of the seafood. While the traditional method involves boiling the ingredients in a large pot outdoors, some chefs have put their own spin on the dish by incorporating different cooking techniques, such as grilling or baking. Whether enjoyed at a bustling seafood joint or a backyard gathering, the Spicy Cajun Crawfish Boil Pot with a side of cornbread is a true taste of the South that is not to be missed.
90 min
6
450 calories
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