ASIAN CAJUN CRAWFISH SHRIMP STIR FRY
INGREDIENTS
- 1/2 Cup - Chopped Green Onion
- 1/2 Cup - Cubed Onion
- 1/2 Cup - Minced Garlic
- 1/4 Cup - Minced Lemongrass
- 3-4 Cup - Shrimp
- 1/4 Cup - Sliced Ginger
- 1/4 Cup - Brown Sugar
- 1/4 Cup - Cajun Mix
- 7-10 Whole - Kaffir Lime Leaves
- 2 lbs - Butter
- 1/2 Cup - Chicken Boullion
- 3 Tbsp - Paprika
- 6-8 Cups - Crawfish
INSTRUCTIONS
- In a large pot, melt the butter.
- Once the butter boils, add the garlic, ginger, onion, lemongrass, kaffir lime leaves, and cook for a minute until the aromatics has seeped into the melted butter.
- Add the chicken boullion, brown sugar, cajun mix, paprika, and fish sauce. Mix until well combined.
- Add the crawfish and shrimp. Continuously mix and cook until the crawfish is cooked.
- Serve with rice and lemonade.
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Tips
- Live crawfish is pricier but always better than frozen. If you buy live crawfish, throw out the dead ones (treat them like lobsters). Dead crustaceans will have toxins, throw them out and clean the living ones multiple times, they're dirty and you won't want any of that literal dirt in your food. Lastly, dead crawfish will have meat that is just mushy and you wouldn't want to eat it. Frozen crawdads have meat that might have that freezer burn feel in our mouth--just not desirable.
- Don't overcook the crawdads. Best to cook in smaller batches. One time, I let a friend cook the fresh crawdads I had spent a little fortune on and this friend kept adding beer, spices, lemons, etc after the crawdads were already in the pot, and it took so long for the concoction to boil again that the crawdad tails were actually tough to eat. If you are unsure, cook in smaller batches and take a larger crawdad out after its shell has changed to a bright red color and break it apart to see if the meat inside is fully cooked.
- Paprika makes this dish a little spicy. Lessen the spice if desired. Or if you want more spice, add some Thai chili peppers or garnish with some sliced jalapenos.
- Don't throw the sauce away. Place it on the table as the dipping sauce. The butter and aromatics can't be beat.
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