Grilled Crawfish

Cook Time

10 mins

Cooking Method






Prep Time

25 mins




½ tsp Cayenne Pepper

1- 2 tbsp Champion Chicken

¼ cup hot sauce, such as Crystal

½ squeezed Lemon

5 pounds live crawfish, sorted and cleaned

1 tsp salt + pepper

4 sticks salted butter, melted

1 tbsp tarragon

Cooking Instructions

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.

  1. Bring a stock pot full of water to a rolling boil over high heat. Heavily salt the water, then add the crawfish to the water. Boil the crawfish for 10 minutes, or until shells begin to turn a vibrant red. Remove, strain and place boiled crawfish in a bowl of ice water to stop the cooking process.
  2. 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.
  3. 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.
  4. 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.

Special Tools

  • Grill Basket
  • Grilling Skillet
  • Knife
  • Large bowl of ice water
  • Large stock pot
  • Mixing bowl or food processor
  • Newspaper or butcher paper
  • Slotted spoon or spider skimmer
  • Tongs


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.