Asian-Cajun Shellfish Recipe

If you love Crawfish Boils you will love this Asian Cajun version. This video deconstructs the delicious garlic butter sauce you find in Asian Cajun Crawfish Boil eateries.

Asian-Cajun Crawfish Boil resteraunts serve the Crawfish in a plastic bag with the sauce covering the Crawfish. We put it on a plate for better viewing on the video. Served either way, this Asian-Cajun Crawfish Boil recipe is delicious! Also, try this recipe on shrimp, crab, lobster and other shellfish.  Go out and catch a bucket of crawfish and enjoy!

For more information on how to catch crawfish and for more delicious recipes get my book, “The Crawfish, From Pond To Plate” on


Mekong Shrimp and Coconut Soup

A bowl of udon noodles bathed in a silky, spicy coconut broth and capped with red chiles and cilantro. Mekong Shrimp and Coconut soup is an excellent dish on a hot summer day. It may appear to be heavy, but the soup is light and flavorful.

Fire Roasted Artichokes

It Is artichoke season! The artichoke Is One of My most favorite vegetables and is abundant in the stores this time of year. Also, the price Is even more manageable during the season. Fire roasted artichokes is a great way to bring a hint of smokiness and char to the artichoke.

Wood Fire Roasted Shrimp Tacos

Shrimp tacos and fish taco’s are probably the most popular way to eat fish. This wood fire roasted shrimp taco recipe is outstanding. Cooked in a screaming hot wood fired oven, these shrimp take on a smokiness and flavor that will make your tastebuds dance. Drizzle with the secret recipe cream sauce and these tacos are second to none.

Italian Style Green Olives

These olives make a great appetizer dish. This recipe was handed down to me by my grandfather and dates back to the time when my relatives lived in Calabria, Italy. Fresh olives that you cure yourself are the best. However, pre-cured olives are tasty as
well and quick to make this dish with.


Crawfish bisque

Last summer was a good time for crawfish.  We had some excellent catches and made some great recipes.  After one of those great meals, I took all of the heads and tails of the left over crawfish and transformed them into stock.

It is fairly simple to make a crawfish broth.  You will need a large stock pot.  First, I took the leftover crawfish and rinsed them in cold water to clean off any residue from the boil. I then sauteed two minced shallots and 2 cloves garlic in olive oil.  I then added two chopped carrots, one chopped onion and 2 chopped celery stocks.  Once the vegetables were soft, I added the crawfish bodies.  As I stirred the crawfish, I also smashed the bodies to expose the meat and juices.  Use the entire crawfish, most of the flavor will come from the heads.  Once the bodies are smashed and browned, I added about 3 gallons off water to the pot.  The amount of water will differ based on the amount of crawfish you are using.  Bring the water to a boil and then reduce to a simmer.  Let the crawfish simmer for about 3-4 hours and the water will have reduce in half.  Strain the stock and discard the bodies and vegetables. After stirring the stock, I then run it through a China hat to get rid of any larger pieces that passed through the initial strain.


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Once you have made your stock you can use it in many different crawfish recipes.  I like to use my stock to make soups.  My favorite crawfish soup is crawfish Bisque.  The following is the recipe I like to use for my crawfish bisque.



  • 12lb crawfish tails
  • 2 tablespoons minced shallots
  • 2 tablespoons chopped green onions
  • 3 garlic cloves crushed
  • 1/4 cup white wine
  • 1/4  cup dry sherry
  • 2 teaspoons Tabasco sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon paparika
  • 1 cup hot water
  • 1 quart crawfish stock
  • 4 ounces tomato paste
  • 2 Bay leaves
  • 2 cups heavy whipping cream
  • 2 tablespoons unsalted butter


  1. In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
  2. Deglaze the pan with the white wine.
  3. Add the Tabasco, and thyme and saute for another minute.
  4. Deglaze the pan with the sherry.
  5. Add the paprika, and crawfish stock base and combine well.
  6. Stir in tomato paste and add the bay leaves.
  7. Simmer for 10 minutes.
  8. Whisk in heavy cream and the butter and bring to a boil.
  9. Add the crawfish tails and simmer until cooked through.
  10. Garnish each bowl with chopped chives and a few whole boiled crawfish.  Shrimp makes a great substitute if whole crawfish are not available.

If you would like to learn more about how to catch crawfish or cook them “The Crawfish, From Pond To Plate” on