Grilled Crawfish
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.
Category
Dinner
Servings
6
Prep Time
25 minutes
Cook Time
10 minutes
Wood Pellet Recommendation
Ingredients
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½ tsp Cayenne Pepper
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¼ cup hot sauce, such as Crystal
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5 pounds live crawfish, sorted and cleaned
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4 sticks salted butter, melted
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1- 2 Tbsp Louisiana Grills Savory Smokehouse Rub
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½ squeezed Lemon
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1 tsp salt + pepper
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1 tbsp tarragon
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Grill Basket
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Grilling Skillet
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Knife
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Large bowl of ice water
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Large stock pot
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Mixing bowl or food processor
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Newspaper or butcher paper
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Slotted spoon or spider skimmer
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Tongs
Special Tools
Directions
- 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.
Recipe Video
Recipe Note
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.