If you love the secret Vietnamese crawfish boil you will love this copycat recipe. This video deconstructs the delicious garlic butter sauce. In the restaurants they serve the shellfish in a plastic bag with the sauce covering the crawfish.
1-2 pounds Shellfish
1 package crab boil
2 cups margarine
3 heads garlic chopped
2 tablespoons Old Bay Seasoning
2 tablespoons paprika
2 tablespoons cayenne pepper
2 tablespoons lemon Pepper
2 tablespoons dry chicken powder
1 garlic powder
How to Make It
Poor live crawfish or shellfish into sink and wash until water runs clear and all dirt and grime is washed away. Discard dead crawfish/shellfish
Cook shell fish in boiling water with crab boil package and 1 quartered lemon.
Make the sauce; melt the 2 cups of margarine in a saucepan.
Add 3 heads of chopped garlic to melted butter. Cook garlic until translucent.
Once the garlic is translucent, add ;
a. 1 tbsp Old Bay Seasoning
b. 1 tbsp Paprika
c. 1 tbsp lemon pepper
d. 1 tbsp dry chicken bouillon
e. 1 tbsp cayenne pepper (add more for extra heat)
Simmer the sauce for 10 minutes and check for flavor. Add more seasoning as desired.
Put shell fish in a large plastic cooking bag or bowel, pour sauce over shell fish and toss with the sauce.
Sprinkle Tony’s Magic Dust over the Shellfish as desired before serving.
Tony’s Magic Dust
1 tablespoon Old Bay Seasoning
1 tablespoon Paprika
1 tablespoon Garlic Powder
1 tablespoon dry chicken bullion
1 tablespoon Cayenne Pepper (optional)
This is a video for the recipe.
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