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Perfect Cajun Crawfish Boil with Spicy Butter



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You may not be down in the bayou, but you can definitely make your house and dreams smell like it with this delicious cajun crawfish boil! What we got here is a boil that can go toe-to-toe with any in the country and to top it off… I made a cajun spicy butter ready to knock ya socks off!

Recipe: https://www.joshuaweissman.com/post/homemade-cajun-seafood-boil

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36 Comments

  1. If you're not going to purge them in salt water for 20 or 30 minutes to make them puke and s***, I don't want them. I'm definitely not going to suck the heads. You folks probably don't suck the heads. Hell, I open the head up stick my tongue in there and suck them until their eyeballs start sinking in. If you don't suck the heads you ain't no damn Cajun!

  2. Why do you use whole shrimp like that? I find it so annoying having to cut and take the shrimp's shell off. Also wouldn't it tase better if the shrimp did not have the shell on it? The flavor would have an easier time getting into the shrimp?

  3. I’ve been serious about cooking for 2 & a half years now. Out of all the recipes I’ve found on YouTube & the internet, I’ve definitely impressed the most people with this one. Thanks for helping me take my seafood game to the next level.

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