By Traeger Kitchen
Crawfish may be called “poor man’s lobster,” but the sweet, juicy morsels of meat intensified with spicy garlic butter are rich with flavor.
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|5 Pound||live crawfish|
|1 3/4||cups parsley, chopped, for garnish|
|As Needed||Freshly ground pepper|
|As Needed||kosher salt|
|3 sticks (1 1/2 cups) unsalted butter, softened|
|1/4 Cup||hot sauce|
|1/4 Teaspoon||cayenne pepper|
|6||garlic cloves, minced|
Bring large pot of salted water to a boil, and add the crawfish. Cook for 30 seconds. Remove from the pot and shock the crawfish in a bowl filled with ice water.
5 Pound live crawfish
Cut through the shell on the belly side the entire length of the crawfish. This will help the meat cook evenly. Remove the vein along the body as well as the sack behind the eyes. Rinse thoroughly.
In a food processor, combine the butter, hot sauce, cayenne, and garlic. Process until smooth. Season with salt and pepper to taste and place in a cast iron skillet. Set aside.
3 sticks (1 1/2 cups) unsalted butter, softened
1/4 Cup hot sauce
1/4 Teaspoon cayenne pepper
6 garlic cloves, minced
When ready to cook, set the Traeger temperature 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
Place the crawfish directly on the grill grates. Close the lid and cook until the shell turns bright red and the meat is opaque, flipping with tongs a few times, 10 minutes. In last 5 minutes of cooking, place the cast iron skillet with butter on the grill grates, to melt.
425 ˚F / 218 ˚C
Remove the crawfish from the grill and transfer to a large bowl. Season with salt and pepper and toss with the spicy garlic butter and chopped parsley. Serve immediately. Enjoy!
1 3/4 cups parsley, chopped, for garnish
As Needed Freshly ground pepper
As Needed kosher salt
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