Creole crawfish boil

Total 20 min

Makes 2 servings

The New Orleans-inspired crawfish meal that impressed Harry Connick Jr.!

1 lb

frozen crawfish

cob corn, cut into 4 pieces

1 cup

mini potatoes, about 8-10

1/4 cup

salted butter

1 clove

minced garlic

green onion, thinly sliced

2 tbsp

cayenne pepper, sauce

1/2 tsp

smoked paprika

1/2

lemon

Steam or boil crawfish, corn and potatoes until potatoes are tender, about 15 minutes.
Meanwhile, melt butter in a pot over medium heat. Add garlic, onion, pepper sauce and smoked paprika. Cook, stirring for 1 minute.
Squeeze the juice from half a lemon into the pot and add rind, while stirring. Add cooked crawfish, corn and potatoes and toss to coat. Scrape onto platter. Squeeze more lemon over top, if desired.