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Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn
Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn

Before you jump to Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is actually something we can all accomplish, without difficulty. Mostly, all it requires is a little common sense.

We hope you got benefit from reading it, now let’s go back to cajun inspired spicy buttered crawfish boil with sausage and corn recipe. To cook cajun inspired spicy buttered crawfish boil with sausage and corn you only need 15 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn:
  1. Get For the sauce:
  2. Get 6 Tablespoons unsalted butter
  3. Take 1 teaspoon thyme
  4. Provide 1 teaspoon oregano
  5. Prepare 1 teaspoon black pepper
  6. Prepare 1-2 teaspoons cayenne, depending on how hot you want it
  7. You need 2 teaspoons paprika
  8. Use 2 teaspoons sugar
  9. Take 1 bay leaf
  10. Provide 1/3 cup Louisiana Hot Sauce
  11. Take 1/4 cup fresh squeezed lemon juice
  12. Use For the boil:
  13. You need 2.5 lbs crawfish (live is best if you can get it)
  14. Take 4 ears corn, cut into thirds or fourths
  15. You need 1 (roughly 13 oz.) link smoked sausage (or Andouille, if you like) cut into 1/4" thick coins
Instructions to make Cajun Inspired Spicy Buttered Crawfish Boil with Sausage and Corn:
  1. IF USING LIVE CRAWFISH: Soak the crawfish in fresh water, let sit for 10 to 15 minutes. Strain and repeat until the water stays clear after 10 minutes of soaking. This usually takes me 4 or 5 times. - - While you're doing that, get started on the sauce.
  2. FOR THE SAUCE: In a large pot or saute pan, melt butter over medium heat. Add garlic and sweat the garlic until it begins to turn translucent, then stir in herb and spice mixture. Watch that the heat doesn't get so hot that the garlic burns. If you see some pieces turning brown, you need to take the pot off the heat for a bit and turn the heat down. - - Add hot sauce & lemon juice and stir to combine then taste sauce and adjust seasoning if needed. When it's good, turn off the heat.
  3. In a separate pot, put 1 cup water and 1.5 teaspoons salt along with crawfish, corn, and sausage, in that order. This generates salted steam from the bottom, which seasons the crawfish meat but doesn't dilute the flavor as much as boiling. - - Cover, turn the heat on to medium high, and steam just until all the crawfish turn that bright opaque red that lets you know they're perfectly cooked through. Don't want to cook shellfish too long because they get rubbery if you do.
  4. The steaming process should take about 20 minutes or so, and you'll want to give the mixture 3 or 4 stirs during the process to redistribute everything and make sure they all get cooked and seasoned by the salt. - - (About the pics - I had a busy day in the kitchen yesterday and only had this one large saucepan left so I had to do the crawfish and then corn and sausage in two separate batches, but you don't have to. ;) )
  5. When crawfish are properly steamed, turn the heat back on the sauce (medium high) and add the crawfish, corn, and sausage AND 1/3 to 1/2 cup of the steaming liquid. Give everything a few good stirs and folds to make sure it's all sauced. - - Gather your fellow mudbug munchers and serve with crusty bread for dipping into that yummy sauce. - - Enjoy!

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