Name: Umi Sushi & Seafood Buffets Spicy Cajun Crawfish Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 3 lbs live or pre-cooked crawfish; 6 l water; 1 tbs kosher salt; 2 each lemons (halved); 3 each bay leaves; 1 each onion (quartered); 6 each garlic cloves (smashed); 4 tbs Cajun seasoning (store-bought or homemade); 1 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp black pepper (freshly ground); 1 tsp thyme (dried); 1 tsp oregano (dried); 1 tbs hot sauce (optional); 4 tbs unsalted butter; 1 tbs fresh parsley (chopped); 2 each green onions (sliced); 2 each corn on the cob (halved); 8 each red potatoes (small, halved); 4 each lemon wedges

Method

Crawfish and Boil Base

Prepare the crawfish

If using live crawfish, purge them in cool salted water for 10 minutes, then rinse several times until water runs clear. If using pre-cooked crawfish, rinse and inspect for any off odors and drain.

Bring liquid to boil

In a large stockpot (12–16 quart), combine 6 liters of water, kosher salt, halved lemons, bay leaves, quartered onion, and smashed garlic. Bring the liquid to a rolling boil over high heat.

Cajun Seasoning and Aromatics

Once the water is boiling, add the Cajun seasoning, smoked paprika, cayenne pepper, black pepper, thyme, oregano, and hot sauce (if using). Stir to fully dissolve and bloom the spices. Let the seasoned broth return to a full boil for 2–3 minutes so flavors develop.

Add the halved red potatoes and corn halves to the pot. Boil until the potatoes are just tender when pierced with a fork, about 10–12 minutes depending on size.

Crawfish and Boil Base

Lower the heat slightly so the pot is at a vigorous simmer. Using a large spider or strainer, add the crawfish in batches if necessary to avoid crowding. Stir gently to submerge and ensure even cooking.

Cook live crawfish for 3–5 minutes after the water returns to a boil; for pre-cooked crawfish, simmer 2–3 minutes just to heat through and absorb flavor. Overcooking will toughen the meat. After cooking, turn off the heat and let the crawfish steep in the seasoned broth for an additional 5 minutes to deepen flavor.

Using the spider/strainer, lift the crawfish, potatoes, and corn from the pot and transfer to a large serving tray or clean table covered with newspaper. Drain well.

Finish and Serving

In a small saucepan, melt the unsalted butter over low heat and stir in chopped parsley and sliced green onions. Pour this warm butter mixture over the hot crawfish, potatoes, and corn. Toss lightly to coat.

Serve immediately with lemon wedges on the side for squeezing. Offer extra Cajun seasoning or hot sauce for individual taste. Provide crusty bread or steamed rice to soak up the juices, if desired.

Suggested plating: spread the crawfish, corn and potatoes on a large platter, drizzle with butter-herb sauce, sprinkle additional parsley and green onion, and serve with napkins and seafood forks.