Two-Step Boiled Louisiana Crawfish
Prep time
Cook time
Total time
Recipe by:
Serves: 1
  • ¾ cup softened butter spread, such as squeezable Parkay
  • 2 tablespoons minced garlic
  • 2 tablespoons Acadiana Table Cajun Seasoning Blend, see recipe here
  • 1 tablespoon black pepper
  • 1 teaspoon ground ginger
  • 4 slices orange
  • 4 slices lemon
  • ½ cup sliced yellow onion
  • ½ cup roughly chopped green onion
  • 3 pounds seasoned and boiled Louisiana crawfish
  • 1 cup reserved crawfish boil cooking liquid or water
  1. In a large wok or Dutch oven over medium-high heat, add the butter, garlic, Cajun seasoning, pepper, ginger, orange, lemon, and onions. Stirring constantly, cook the ingredients until the onions begin to wilt and the citrus fruit softens, about 5 minutes.
  2. Add the whole boiled crawfish along with ½ cup of the cooking liquid. Stir to coat the crawfish with the sauce and heat through. Add more cooking liquid to thin out the sauce and add more spice, if needed.
  3. To serve, mound the crawfish on a platter or large bowl and pour over the sauce.
Cooking time does not include boiling crawfish. This recipe is for one individual portion (3 pounds) of crawfish; scale up the ingredients to make more. Parkay butter (actually margarine) sold in the big blue squeeze bottle is the choice for this dish, but using regular unsalted butter works, too. My recipe is medium spicy; add more Cajun seasoning (or cayenne) if you like it hotter (the extra spicy version of the Kitchen Special I tried had habañero chili peppers, ouch!). Dipping sauce isn’t necessary with this style of crawfish, but feel free to mix up your favorite. Also, add the usual boiled corn, onions and potatoes to the party as well; they are delicious covered in the buttery sauce.
Recipe by Acadiana Table at