You don’t have to be a Louisiana native to make delicious crawfish at home. These Grilled Crawfish are boiled and then finished on the pellet grill for a hint of smokiness.
A Louisiana delicacy, Grilled Crawfish will be the highlight of your dinner party or event! The crawfish are grilled until succulent, then tossed in a sweet and spicy tarragon butter sauce for a decadent umami flavor. This meal will be something your friends and family will talk about for years to come.
Note: It is recommend to use New England Apple Hardwood Pellets with this recipe.
This recipe uses Champion Chicken Seasoning.
½ tsp Cayenne Pepper
¼ cup hot sauce, such as Crystal
5 pounds live crawfish, sorted and cleaned
4 sticks salted butter, melted
1- 2 tbsp Champion Chicken
½ squeezed Lemon
1 tsp salt + pepper
1 tbsp tarragon
- While the crawfish are on ice, mix together the ingredients for the tarragon butter. In a large bowl or food processor, mix together softened butter, tarragon, cayenne, hot sauce, ½ of a lemon juiced, and 1-2 tbsp of Champion Chicken. Set aside.
- Fire up your Louisiana Grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for high heat. Place the crawfish in a grill basket and grill until the shells turn bright red and the meat is opaque, about 10 – 20 minutes. Remove from the grill.
- To enjoy them in traditional Louisiana style, cover a table in newspaper or butcher paper and dump the crawfish on the table. Melt tarragon butter in a saucepan, drizzle generously over the top of crawfish and dig in! Serve with family, friends, and lots and lots of napkins.
- Grill Basket
- Grilling Skillet
- Large bowl of ice water
- Large stock pot
- Mixing bowl or food processor
- Newspaper or butcher paper
- Slotted spoon or spider skimmer
Bring the leftover crawfish shells in water and chicken broth with seasonings to a boil and then simmer for at least a half hour for a nice stock you can use for soup later-on.