When it comes to crawfish, the fusion of Asian flavors in this Vietnamese Cajun dish creates an incredible experience. With hints of ginger, lemongrass, and a splash of fish sauce, the recipe brings an exciting explosion of flavors.

This twist on the traditional boil is something special. As you put on your bibs, you’ll be ready to enjoy a dish that combines the familiar tastes of Lone Star cooking with the exotic touch of Vietnamese cuisine. And trust me, it’ll leave you with a smile.

Living in Space City, you get the chance to explore some of the most ethnically diverse places and major cities. From fancy houses and local canteens to cozy soba dens, Houston offers an unmatched culinary landscape. Whether you’re picking up Mexican produce, Indian spices, or Chinese snacks from your local grocery, the food culture here is sprawling and vibrant.

My best Viet-Cajun recipe, which we make during our backyard boils, is the perfect blend of rich garlic butter, fresh orange, and zesty citrus. This style, popularized in the Houston area, brings together soul food and a flavorful mix of two dynamic cultures.

What is Viet-Cajun Crawfish?

Viet-Cajun crawfish is a special dish that combines Vietnamese and Cajun cooking styles. This tasty meal often features crawfish, also called mudbugs, which have a unique flavor. The season for catching these crawfish usually runs from November to July, depending on the weather. During the spring and especially around Easter, people love to enjoy this dish at backyard gatherings with friends and family.

To make Viet-Cajun crawfish, you start by ordering a few pounds for each person. Preparing the dish takes some time and effort, but it is worth it! First, you boil the crawfish in water, then add ingredients like lemongrass, ginger, and scallions for flavor. Once the crawfish are cooked, they can be tossed in a tasty garlic and butter sauce that everyone enjoys. I like to add oranges to my recipe, which brings out the natural sweetness of the crawfish meat and creates a nice balance with the salty seasonings.

A Taste of Culture

The Viet-Cajun style reflects a beautiful fusion of different cultures and cooking methods. Many families have their own recipes for making this dish, passed down through generations. Whether you are enjoying crawfish by the lakes, in swamps, or at home, it’s all about sharing a good meal and great stories with loved ones. The sweetness of the meat combined with the delicious sauce makes every bite memorable and brings everyone together.

Origins of Vietnamese Crawfish

The Vietnamese-Cajun crawfish dish is a unique blend of cultures that came together in a moment of time and circumstances. While it is not truly rooted in Vietnam, it reflects the essence of Southern food and embodies the flavors of Tex-Mex and Creole cuisine. This delicious dish was born on American soil, especially in Louisiana, where the Gulf Coast serves as a backdrop for vibrant gatherings.

When many Vietnamese refugees arrived in the area, they found that the boiling points of Louisiana resembled the lively social and casual outdoor stalls they were used to in Vietnam. Here, people come together to enjoy snacking on crawfish and fish, making it a delightful experience.

A Vietnamese Twist

The Vietnamese version of this recipe offers a unique twist. It’s an expression of love for food, perfect for entertaining friends and family throughout the night. While some may enjoy traditional seafood gumbo, others love to get creative, experimenting with new recipes each season. Acting like a mad scientist, hosts feverishly try new flavors for weeks, aiming to create the perfect dish.

There’s always a friendly competition involved, with great memories formed during careful blind tasting sessions. It’s a contest where attention to detail matters, and when someone’s dish comes close to winning, even the uncle will bow down and acknowledge it as the best.

Ingredients (For 8 Servings)

Crawfish Boil:

• 12 lbs live crawfish (well-washed)
• 2 gallons water
• 2 lbs Louisiana Crawfish, Shrimp, & Crab Boil Seasoning (or substitute with 2 tbsp sea salt and 2 tbsp Old Bay Seasoning)
• 4 navel oranges, halved
• 2 onions, halved
• 4 garlic bulbs, halved
• 7 red potatoes, cut in half if large
• 12 mini frozen corn on the cob
• 1 stalk celery, cut into thirds
• 2 bay leaves
• 1 gallon orange juice

Garlic Butter Sauce:

• 2 cups butter (clarified butter or regular butter)
• 1/2 cup Louisiana Crawfish, Shrimp, & Crab Boil Seasoning (or 2 tbsp Old Bay Seasoning + 2 tsp fish sauce)
• 4 garlic bulbs, minced
• 2 onions, chopped
• 2 tablespoons fresh ginger, minced
• 1/2 cup green onions (white and light green parts)
• 2 tablespoons lemongrass, minced
• 2 tablespoons red chili, diced
• 2 tablespoons lime juice
• 2 tablespoons cilantro, chopped

Method:

Wash the Crawfish:

• Place crawfish in a large tub with cold water. Purge with salt if needed, then rinse until water runs clear.
• Remove any dead crawfish (they float and appear pale).

Boil Preparation:

• In a large pot (at least 32 quarts), bring 2 gallons of water to a boil. Add oranges, Louisiana seasoning (or sea salt and Old Bay), onions, garlic, celery, and bay leaves. Pour in orange juice and stir.

Boiling the Vegetables:

• Once boiling, add potatoes and corn to the pot. Cook for 15 minutes.

Cook the Crawfish:

• Add the cleaned crawfish to the pot and bring the water back to a boil. Cook for 3-5 minutes until the crawfish turn bright red and float to the surface.

Resting the Crawfish:

• Turn off the heat and let the crawfish soak in the seasoned liquid for 10 minutes.

Prepare Garlic Butter Sauce:

• In a separate pot, melt butter over medium heat. Add minced garlic, chopped onions, ginger, lemongrass, red chili, and seasoning (Old Bay or Louisiana seasoning, plus fish sauce if substituted). Sauté for 5-6 minutes until fragrant and tender.
• Stir in lime juice and chopped cilantro. Simmer for 2-3 minutes. If desired, use an immersion blender to create a creamy sauce.

Serving:

• Remove the crawfish from the pot using a strainer. Toss with garlic butter sauce and serve hot with fresh lime wedges, extra butter sauce, and crawfish seasoning on the side.

Additional Info About Vietnamese Crawfish Recipe

Here is some additional information that you may have to know about Vietnamese Crawfish Recipe.

Prep time: 30 minutes
Cooking time: 25 minutes
Resting time: 10 minutes

Health Benefits:

• Crawfish is high in protein and low in fat, making it a good choice for lean muscle maintenance.
• Garlic and ginger provide anti-inflammatory properties and may boost immune function.
• Corn and potatoes add fiber to aid digestion.

Notes:

• If you cannot find live crawfish, use blanched crawfish and adjust the cooking time accordingly (about 3 minutes just to reheat).
• You can reduce or adjust the spice level by varying the amount of red chili.

Nutrition (Per Serving):

• Calories: ~350
• Protein: 25g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 3g
• Sodium: 600mg

Equipment:

• 32+ quart pot with strainer
• Medium saucepan
• Immersion blender (optional)
• Large tub for cleaning crawfish

Serving Suggestions

When preparing Viet-Cajun crawfish, it’s essential to think about the perfect ways to serve it. After the crawfish is cooked, you’ll want to gently toss it in a delicious blend of garlic and butter, making sure every piece is covered in the rich sauce. This simple technique brings out the best flavors, keeping the crawfish moist and flavorful. When it’s time to enjoy, my family always likes to create simple sauces to dip the tender crawfish tails in.

A favorite at our table is a twist on Sunday Tomato Sauce, which complements the spicy crawfish beautifully. For a more adventurous option, we sometimes swap it for a smooth chicken katsu sauce. To elevate the meal, I love to serve the dish with a refreshing glass of huckleberry lemonade, which balances the spiciness with a hint of sweetness.

Why do you add boiled peanuts?

When preparing a Vietnamese crawfish recipe, you might wonder, “Why do you add boiled peanuts?” My family absolutely loves this addition! Boiled peanuts are a popular snack in the South. They soak up the wonderful flavors of the boil, making them a delightful treat. While you’re having fun peeling crawfish, enjoying a handful of these boiled peanuts gives you a nice break from the effort.

Some people might prefer to omit the potatoes because they don’t add much to the flavor, but I find that they help balance the dish. If you’re allergic or not a fan of peanuts, you can easily leave them out. The overall experience of this dish is all about enjoying the mix of flavors and the joy of sharing it with loved ones.

Do the oranges make it sweet?

In a Viet-Cajun crawfish recipe, adding oranges is a great way to bring a unique twist to the dish. The citrusy flavor of the fruit blends perfectly with the spices, providing a nice balance between the sweetness and the saltiness. When you boil the crawfish with orange juice, it not only enhances the taste but also tenderizes the meat, making it juicy and flavorful.

The hint of citrus enhances the recipe, adding a layer of complexity you wouldn’t want to omit. This small touch is what makes this dish truly special, turning it from just another seafood boil into something memorable.

How many pounds of crawfish per person?

When preparing a good portion of crawfish, a rule of thumb is to plan for around 1-2 pounds per person. The exact amount often depends on who you’re feeding, as some may eat more than others. Remember, a significant part of the crawfish’s weight is in the shells, so you’ll need more than you think. For a group of big eaters, consider leaning closer to the 2-pound mark to make sure everyone leaves happy.

The Day of the Boil

When summer rolls around, there’s nothing quite like gathering in the backyard with Vietnamese friends for an exciting boil. It’s more than just cooking; it’s a time-honored tradition, a process that blends the art of food with a touch of science. The day begins with careful prep of the crawfish, cleaned and hosed down, ready to shine. A large pot of boiling water is prepared, with ingredients like corn, potatoes, and the fresh seafood added.

Each piece is tossed in a flavorful magic sauce, giving the dish its signature taste. As the food is transferred to serving trays, eager faces gather around, excited to dive in. This experience isn’t just about eating—it’s about the joy of cooking and sharing, creating memories that leave everyone blown away.

What is Vietnamese Style Crawfish?

Vietnamese style crawfish is a delicious dish where the crawfish is boiled to enhance its natural flavors. It is then cooled and placed in an ice chest or container with a rich, chunky sauce made from a special spice blend that includes butter, diced garlic cloves, orange wedges, and peppers. This combination creates a tasty and aromatic experience, perfect for gatherings. It’s a favorite dish that impresses everyone at both small get-togethers and large feasts.

What is the secret to cooking crawfish?

The secret to cooking crawfish is not just boiling them, but poaching them in hot water. This method helps the crustaceans soak up delicious seasonings as they finish cooking. I watched Costanza and McCusker bring a covered pot of water to a hard rolling boil, which took about 15 to 20 minutes. The unforgettable aroma made everyone eager to taste the flavorful dish. This technique turns simple ingredients into a mouthwatering experience and ensures the crawfish are cooked to perfection.

How is crawfish cooked?

Cooking crawfish is simple and fills your kitchen with great aromas. Start by bringing a pot of water to a boiling point and adding your favorite seasonings and fresh vegetables. Once the water is bubbling, add the crawfish, but don’t overcook them; they need only about 5 minutes. They are done when their shells turn bright red and the tails can be easily pulled out. This method keeps the crawfish tender and delicious, perfect for gatherings or family dinners.

Why do you put orange juice in crawfish boil?

When making crawfish boils, adding orange juice enhances the dish’s flavor. A gallon of citrus juice provides mild sweetness, helping to balance the heat from spices. Home cooks often spend a lot of time cutting fruit, but Chapman suggests using juice to save time. The sugar in the juice sweetens the boil and enhances the crawfish, making the dish more enjoyable. Remember this trick for a flavorful experience!