Shaking sauce for Boiled crawfish recipes

Upvoting before you get downvoted by luddites

First, this may not be the best place to look for a Viet-Cajun shaking sauce recipe.

Second, it is a sauce so shouldn't be too hard to make something you like by taste. Fat Salt Acid Heat

It is at the base a garlic butter sauce so lots of butter and minced garlic then add the seasoning which could be as simple as using what you use for your boil or using a different brand to build a more complex profile. Add cayenne if you want more heat.

Cook it down over low heat in a saucepan for 10 minutes or so until the garlic is soft and the flavors have melded then pull it from the heat and add citrus (lemon, orange, or both).

I've done it a few times and I like it but with the people I boil with I find it like putting out remoulade most people don't eat crawfish often enough to want anything but the traditional preparation they know and love. I just based mine off what I was able to disern from eating at the Houston Viet-Cajun joints but a lot of those have ingredients I haven't tried yet. I have tasted but not experimented with: fish sauce, lemon grass and lime leaves. In the end, with butter, garlic, boil seasoning and citrus you are 90% there and have a good base to play with.

I’ll say it:

I prefer the viet these days.

One thing the best ones have in common:

They add lots of citrus to the butter mix.

Nothing beats a traditional boil on a beautiful South Louisiana spring day, but if I’m having it in a restaurant I prefer Viet.

Never had it but like the idea

Lemon grass
Ginger
Garlic
Butter
Lemon
Lime
Onions
Spices of your liking

My Vietnamese friend sent me his recipe a while back. It’s kind of all over the place. But I tried his crawfish and liked them. The only thing I would change is to let them soak more in the liquid boil before saucing them. He barely let them soak which made no sense, because he made a really nice tasting broth.

Here is the full recipe, including the sauce.

ETA Nevermind. Formatting was too difficult on TD

Here is what he had for his sauce:

o 10 whole fine chopped garlic for every 1 lb of butter for every 10 lbs of crawfish
o Add some oil and stir fry garlic to brown first, add some lemon pepper and crab boil, then add butter and let simmer for a few minutes.

Not so much of a shake but a sauce.

Lotus Seafood Crack Sauce
3 tbsp Garlic
1 tbsp garlic powder
1 small onion
1 tsp dried parsley

1 tbsp black pepper
1 tsp cajun seasoning
1 tbsp Old Bay
1 tbsp paprika

2 sticks heavy butter
1 cup heavy cream

juice from one lemon

thicken on stove top

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add some lemon pepper and crab boil

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Powder boil or liquid?

quote:

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Powder boil or liquid?

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Good question. I’m not sure. Probably liquid boil.