Tuesday, September 27, 2011

Crawfish Boil With Garlic Tomato Sauce

Crawfish Boil with Garlic Tomato Sauce Recipe

2 bulbs of garlic, finely minced
10 roma tomatoes, diced small
handful of kaffir lime leaves, julienned
Louisiana Brand crawfish boil seasoning

fresh crawfish

1. In a large stock pot, fill with the crawfish. Pour in one bottle of beer. Sprinkle some of the Louisiana seasoning, about 2 tspn because it's salty.  Cover with lid and bring to a boil. Total cooking time is about 12-15 mins. Shake the pot once or twice during boil to evenly cook the crawfish. (For us, we got around 15 lbs of crawfish so we boiled it in 2 batches. One bottle of beer per batch.)

2. In a large pan, saute the garlic in oil until fragrant and tender. Add the tomatoes.

3. Add 2 tbsp of the Louisiana seasoning and 4 tbsp sugar. Mix thoroughly. (Be sure to taste the sauce at this point to make adjustments. Remember that the seasoning is really salty so add small amounts at a time.

4. When tomatoes are soft, turn off the heat. Add the lime leaves and combine.

5. Remove cooked crawfish into a large bowl and half of the sauce. Mix all together and get out some napkins!

Optional dipping sauce: ketchup and mayonnaise, in a ratio of 1:4

Hope you guys enjoy!


  1. I love crawfish and had it for the first time like a year ago! Love this.


  2. love crawfish. This looks so delicious.

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  3. Wow, I have never seen those leaves before do they give it a citrus taste? My husband really like crawfish. Thanks for stopping by my blog.


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