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Oyster Bar Thrash Recipe

Name: Blue Bayou Restaurant & Oyster Bars Oyster Bar Thrash Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb raw shrimp (peeled, deveined, tails removed); 8 oz cooked Louisiana crawfish tails; 6 oz jumbo lump crabmeat (optional, for add-on); 2 tbs cajun seasoning (store-bought or homemade); 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 6 tbS unsalted butter; 1 tbs extra-virgin olive oil; 4 cloves garlic cloves (finely minced); 1 tbS shallot (finely minced); 3 tbS fresh lemon juice; 1 tsp lemon zest; 1 cup heavy cream; 1 tbs grated Parmesan cheese; 1 tsp hot sauce (optional); 2 tbS fresh parsley (finely chopped); 1 tbs white wine (dry, optional); 0.5 tsp shallot; 4 to taste lemon wedges; 1 tbS chopped chives or green onions; 4 servings crusty bread or steamed rice (for serving)

Inspired by Blue Bayou Restaurant & Oyster Bar

Time35m

Serves4

Louisiana crawfish tails and shrimp in cajun seasoning topped with a creamy lemon butter garlic sauce | Add Jumbo Lump Crabmeat

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Ingredients

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Seafood

1 lb raw shrimp (peeled, deveined, tails removed)

8 oz cooked Louisiana crawfish tails

6 oz jumbo lump crabmeat (optional, for add-on)

Seasoning & Dry Rub

2 tbs cajun seasoning (store-bought or homemade)

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp freshly ground black pepper

Lemon Butter Garlic Sauce

6 tbS Unsalted butter

1 tbs extra-virgin olive oil

4 cloves garlic cloves (finely minced)

1 tbS shallot (finely minced)

3 tbS fresh lemon juice

1 tsp Lemon zest

1 cup Heavy cream

1 tbs Grated Parmesan cheese

1 tsp hot sauce (optional)

2 tbS fresh parsley (finely chopped)

1 tbs white wine (dry, optional)

1/2 tsp shallot

Finishing & Serve

4 to taste lemon wedges

1 tbS chopped chives or green onions

4 servings crusty bread or steamed rice (for serving)

Method

Prep & Seasoning

Prepare seafood

Pat shrimp dry with paper towels. If using frozen crawfish tails, thaw completely and pat dry. If adding jumbo lump crabmeat, drain any liquid gently and set aside in the refrigerator until ready to add.

Combine dry rub

In a small bowl, mix cajun seasoning, smoked paprika, kosher salt, and black pepper. Toss the shrimp and crawfish tails with about 1 tablespoon of olive oil and sprinkle the spice mix over them, tossing to coat evenly. Set aside for 5–10 minutes to let flavors adhere.

Cook Seafood

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter is hot and foaming, add the seasoned shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate—do not overcook. Add another tablespoon of butter to the pan, then add the crawfish tails and sauté 1–2 minutes just to heat through and pick up a bit of color. Remove with the shrimp and keep warm.

Lemon Butter Garlic Sauce

Sauté aromatics

Reduce heat to medium. In the same skillet, add 1 tablespoon butter and the minced shallot. Sauté 1–2 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze

Add 1 tablespoon dry white wine (or 1 tablespoon water if not using wine) to deglaze the pan, scraping up browned bits. Let the wine reduce by half, about 1 minute.

Build the sauce

Lower heat to medium-low. Add the remaining 4 tablespoons butter and let melt. Stir in heavy cream, lemon juice, and lemon zest. Whisk to combine and let the sauce simmer gently for 2–3 minutes until slightly thickened.

Finish sauce

Stir in grated Parmesan, hot sauce (if using), and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Combine & Finish

Return cooked shrimp and crawfish tails to the skillet with the sauce. Gently fold to coat all seafood in the creamy lemon garlic butter for 1–2 minutes just to warm and marry flavors. If adding jumbo lump crabmeat, gently fold it in at the very end and warm for 30–45 seconds—do not break up the lumps; you only want to warm them through.

Taste the sauce and adjust seasoning. If sauce seems too thick, add 1–2 tablespoons of reserved pasta water or warm water to reach desired consistency.

Transfer to a warmed shallow bowl or platter. Garnish with chopped chives or green onions, extra parsley, and lemon wedges. Serve immediately with crusty bread or over steamed rice to soak up the sauce.