Toss a dozen frozen crawfish into your crockpot for an easy cajun feast

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Shellfish generally have a preconceived notion of being difficult to cook. Maybe it's their relatively small size or their hard exteriors or the fact that they can be a pain to eat sometimes. Regardless, this usually means that they're often reserved for eating during a special occasion or party. 
The thing is though, they can be quite easy to cook, especially in the case of crawfish. These tiny lobster-esque crustaceans can be especially flavorful and the best part of this recipe from JAZZMYX is that you can use frozen crawfish. Just take a few handfuls of frozen crawfish and toss them into the slow cooker along with your broth. If you've cooked the broth ahead of time, simply toss in the crawfish and you'll have dinner in no time! 
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Begin by adding enough water to fill up your slow cooker. To this you'll add your vegetables. JAZZMYX used a couple sweet onions and some small potatoes, which is very traditional for country boil like this one. If you wanted to add a bit of color, a dense green like broccoli might be a nice addition as well.
Once your water has heated up and your vegetables have sat for a little bit, add your seasoning. You could add whatever you'd like from paprika to thyme to rosemary. JAZZMYX used Zatarain's crab boil seasoning in a bag, which is very convenient as well.
As is customary for the traditional crab boil, mini cobs of corn were added. This not only adds a nice color to the dish, but the corn serves as a complimentary finger food to the crawfish (which you also eat with your hands). 
Sausage is another common ingredient to add to a boil like this and adds some heartiness and spice to the boil (although it's entirely optional).
Once the broth has cooked for a few hours, you can then add your handfuls of frozen crawfish. Cover them and let them cook for a few minutes and they'll soften up and absorb all those spices. 
Once it's done, dump it out on a newspaper covered picnic table and dig in!
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