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viet cajun crawfish boil

Viet-Cajun Crawfish Boil

We have Houston's migrant populations from Vietnam and Louisiana for incredible culinary creations like this crawfish boil.


- 2 lbs crawfish, cleaned

- 1/4 cup olive oil

- 2 tablespoons Cajun seasoning

- 1 tablespoon garlic powder

- 1 tablespoon onion powder

- 1 tablespoon dried thyme

- 1 tablespoon dried oregano

- 1 tablespoon cayenne pepper

- 2 lemons, cut into wedges

- 1 onion, quartered

- 4 cloves of garlic, smashed

- 4 ears of corn, shucked and cut into thirds

- 4 potatoes, cut into chunks

- 4 sausages, cut into chunks


1. In a large pot, bring about 8 cups of water to a boil. Add in the Cajun seasoning, garlic powder, onion powder, thyme, oregano, and cayenne pepper. Stir to combine.


2. Add in the lemons, onion, and garlic. Allow the mixture to simmer for about 10 minutes to infuse the water with flavor.


3. Add in the potatoes, corn, and sausages to the pot. Let them cook for about 10 minutes until they start to become tender.


4. Gently add the crawfish into the pot. Let them cook for about 5-7 minutes until they turn bright red.


5. Using a slotted spoon, remove all the ingredients from the pot and place them into a large bowl or onto a serving platter.


6. Drizzle the olive oil over the crawfish boil and toss to coat all the ingredients.


7. Serve the Viet-Cajun crawfish boil hot with the lemon wedges on the side for squeezing over the dish.


Enjoy this flavorful and easy-to-make crawfish boil with your friends and family. It's perfect for a casual outdoor gathering or a fun dinner party.

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