The Ultimate Crawfish Cookout: Live Fire Edition

Fire up the feast! Champion Pitmaster Christie Vanover shares four bold ways to cook crawfish over live fire just in time for Mardi Gras. 

Mardi Gras is just around the corner, and that means it’s time to fire up the grill and celebrate with some classic Louisiana flavors.

One of the most iconic ingredients of the season? Crawfish! Whether you know them as crayfish or mud bugs, these little crustaceans pack a ton of flavor.

Crawfish are typically harvested in Louisiana and start to become at seafood counters nationwide this time of year. Most store-bought crawfish are already boiled in Cajun seasoning, and grilling them enhances their natural flavors.

Grilling Crawfish the Easy Way

For a simple grilled crawfish dish, start with pre-cooked whole crawfish. If they’re frozen, make sure they’re fully thawed.

Set your grill for direct heat and toss the crawfish straight onto the grates. As the fire heats them up, it releases essential oils in the shells, intensifying the spices from the original boil. Serve them with a side of Old Bay aioli for dipping, and you’ve got a smoky, flavorful treat.

Cajun Crawfish “Boil” on the Grill

Love the tradition of a crawfish boil but want to bring it to the grill? Here’s how to do it:

• Prepare the Ingredients – Cut small red potatoes in half, toss with oil and Cajun seasoning, and grill them over direct heat for 15 minutes.
• Add the Good Stuff – Throw in corn on the cob (cut into 2-inch pieces), andouille sausage slices and thawed crawfish. Let everything grill for another 15 minutes.
• Finish with Flavor – Transfer everything to a large bowl, drizzle with melted butter, sprinkle on more Cajun seasoning and serve it right on a table lined with butcher paper for a true Louisiana-style feast.

Crawfish Fettuccine – A Creamy Cajun Twist

If peeling crawfish isn’t your thing, crawfish tails are a great alternative. One of the best ways to use them is in a creamy, cheesy crawfish fettuccine.

• Cook your fettuccine and set it aside.
• In a skillet, sauté onions, bell peppers and garlic in butter. Add flour to create a golden roux.
• Pour in seafood stock (or clam juice) and a splash of cream for a rich sauce. Stir in Parmesan cheese and Cajun seasoning.
• Toss in the crawfish tails at the end and combine with the pasta.
• For extra flavor, top with blackened shrimp and a sprinkle of green onions.

Crawfish Étouffée – A Louisiana Classic

Crawfish Étouffée is a thick, flavorful seafood stew that’s packed with Cajun spices. The secret to its rich texture? A deep, golden roux.

• Start with Flavor – Brown diced andouille sausage in a Dutch oven over a grill or stovetop. Remove it and use the drippings to build your roux by whisking in flour and oil until golden brown.
• Add the Holy Trinity – Stir in onions, bell peppers, celery and garlic, then slowly mix in seafood stock and clam juice.
• Bring It All Together – Add back the sausage, crawfish tails, fresh herbs, hot sauce, and Worcestershire sauce. Let it simmer. Finish with butter and serve over white rice.

Get Ready for Mardi Gras

With these grilled crawfish dishes and Cajun classics, you’re set for a Mardi Gras feast! Laissez les bon temps rouler! (Let the good times roll!)