COWBOY CHARCOAL
RECIPES
GRILLED CRAWFISH BOIL
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By Christie Vanover of Girls Can Grill
Watch Girls Can Grill pitmaster, and Cowboy Charcoal Ambassador, Christie Vanover prepare this delicious crawfish boil on the grill. This dish is made in layers. The potatoes take the longest to cook, so they go on the grill first. Then, you add other ingredients.
Ingredients:
5 red potatoes, halved
2 tbsp olive oil, divided
1 tbsp Cajun seasoning, divided
2 corn cobs, cut into 2-inch pieces
1 rope andouille sausage, cut into 2-inch pieces
2 lbs frozen pre-cooked whole crawfish, thawed
4 tbsp butter, melted
Fresh parsley
Lemon wedges
PREPARATION:
Heat grill to 375-400F degrees with a direct heat zone.
Season the potatoes with olive oil and Cajun seasoning. Place on the grill over direct heat, cut side down. Cook for 15 minutes. Flip.
After the potatoes have been on the grill for 15 minutes, season corn pieces with oil and Cajun seasoning. Add the seasoned corn, sausage pieces and crawfish to the grill with the potatoes. Cook for 15 minutes, turning occasionally.
Layer a table with paper. Add everything from the grill to the paper. Drizzle with melted butter, fresh parsley and lemon wedges.
Notes:
If you purchase frozen crawfish, it will most likely already be cooked and seasoned. Place the bag in a bowl in the refrigerator for 4 hours to thaw. Then, add them to the grill to reheat.
