Iron Springs Cafe Crawfish Boil with Cajun Butter


  • Lemons, halved, as needed
  • Bay leaves to taste
  • Salt to taste
  • Cayenne pepper to taste
  • 1/2 to 1 lbs live crawfish
  • 1/2 lbs medium shrimp
  • 1 - 4 oz link andouille sausage, sliced
    1 to 2 new potatoes, cooked
  • 1 ear corn, shucked and cooked

Cajun Butter Ingredients:

  • 4 oz unsalted butter, softened
    1 tsp Creole spice
  • 2 tsp Worcestershire sauce
  • 1 Tbsp parsley, chopped
  • 1 Tbsp Tabasco sauce, plus more to taste
  • 1 tsp garlic, minced


Cajun Butter: Place butter in a large bowl. Using a hand mixer, whip the butter. Add Creole spice, Worcestershire sauce, parsley, 1 tablespoons Tabasco sauce and garlic; mix well. Place in a container, label and place in the refrigerator.

Place lemons, bay leaves, salt and cayenne pepper to a pot of water; bring water to a rolling boil. Add live crawfish; cook 3 minutes. Add shrimp, sausage, potatoes and corn; cook 3 minutes more. Remove ingredients from water; place on a large platter.

Serve with 2 oz of the butter mixture.

Makes 4

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