VIETCAJUN CRAWFISH CRAWDAD

 3X

• Crawfish Boil:
• 2 1/2 gal. water
• 1 cup Zatarain’s Crawfish, Shrimp & Crab Boil
• 1/2 cup Phillips brand seafood seasoning
• 3 fresh bay leaves
• 3 Kaffir lime leaves (optional but preferred)
• 1/2 cup fish sauce – TFD prefers Red Boat Premium ❤️❤️❤️
• 2 lemongrass stalks, smashed
• 2 lemons, halved
• 1 small bunch fresh dill
• 1 jalapeño pepper, thinly-sliced
• 3 heads garlic, halved horizontally
• 3/4 cup kosher salt, divided
• 2 pounds small red potatoes
• 6 pounds live crawfish, cleaned
• 3 ears fresh corn, halved
• ***
• Butter Sauce:
• 2 cups (1 lb.) unsalted butter, divided
• 2 tablespoons very finely chopped lemongrass
• 1/2 cup chopped garlic (from 16 cloves or 1 large head)
• 3 teaspoons of your favorite hot sauce or more to taste
• 4 tbsp. Muôí Tiêu Chanh, a condiment made by muddling equal amounts of coarse salt and white pepper together with peeled lime sections
• ***
• 1/2 bunch cilantro sprigs
• Prepare the crawfish boil – Add all ingredients and ¼ cup of the salt to a large stockpot. Cover and bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes.
• Add potatoes, and cook until just tender, 15 to 20 minutes. Add remaining ½ cup salt. Increase heat to high, and bring to a rolling boil. Add crawfish and corn; boil until crawfish are bright red, about 8 minutes. Remove from heat, and let stand 15 minutes.
• Prepare the butter sauce: Heat ¼ cup butter in a stainless steel saucepan over medium-high heat until foamy. Add lemongrass; sauté 4 to 5 minutes or until very soft, stirring very frequently. Add remaining butter and garlic.
• Cook until butter is melted and garlic is just softened, 8 to 10 minutes. Remove from heat; stir in hot sauce and Muôí Tiêu Chanh. Cover to keep warm.
• Drain crawfish mixture. Discard all seasoning herbs and spices. Place crawfish, corn, and potatoes in a huge bowl. Toss with half of the butter sauce and cilantro; serve with remaining sauce.