Indulge in the flavors of Louisiana with an Asian twist with this shrimp and Crawfish Boil! This classic feast is seasoned with cajun spices and topped with luscious Cajun Miso Butter. Boil the potatoes, corn, sausages, shrimp, and crayfish together, then toss them in a mixture of garlicky miso butter. It's a burst of flavor that will transport you to the bayou. Jump in with your hands for a slurp and dip for the ultimate Cajun experience!
In a large pot, add Water (3/4 gallon) and Baby Red Potato (12 ounce). Bring to a boil from room temperature. This will take about 5-10 minutes. While the potatoes are cooking prepare the cajun miso butter.
2.
In a pan over medium heat, melt the Unsalted Butter (8 ounce) and allow the butter to boil until there are noticeably smaller bubbles and a brown hue in the butter is noticed. Then, add in the Garlic (6 clove) and cook for about 2 minutes.
3.
When a garlic fragrance is noticed or the garlic turns slightly brown, turn off the heat, add in the Miso Paste (2 tablespoon), Cajun Seasoning (2 tablespoon), Onion Powder (1 tablespoon), Smoked Paprika (1 tablespoon), Dry Mustard (1 tablespoon), and Granulated Sugar (1 tablespoon). Whisk vigorously until homogeneous and set aside.
4.
Once the potato mixture is boiling, add the Cajun Seasoning (1/2 cup), Corn (2 ear), Lemon (1), Garlic (1 head), and Smoked Sausage (2) to the pot. Allow it to come back to a boil and cook for about 5 minutes.
5.
Once the potatoes are almost fork-tender (cooked 80% of the way), add the Shrimp (1 pound) and Crawfish (1 pound) to the pot. Let it simmer for 10 minutes or until the crayfish and shrimp are cooked through.
6.
Once the seafood is cooked, strain all the contents of the pot, reserving 2 cups of the cooking liquid.
7.
In a largely empty vessel, combine your strained ingredients, reserved cooking liquid, and cajun miso butter (heat up and whisk again if the butter is stiff). Mix everything to emulsify the butter with the cooking liquid.
8.
Sprinkle in the Fresh Parsley (3 tablespoon). Serve the Crawfish and Shrimp Boil with some crusty bread or cornbread, if desired.
Author's Notes
Picking the best and freshest shrimp and crayfish will be the key success factor of this dish.
The boiling liquid leftover can be used to cook rice or as stock for a seafood stew.
Ensure your crayfish are clean by soaking the live crayfish in running water, rinse, and repeat until the water runs clear.
Nutrition Per Serving
CALORIES
948
FAT
62.9 g
PROTEIN
53.9 g
CARBS
38.0 g
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