How to Make Crawfish Mashed Potatoes

Crawfish mashed potatoes are a unique side item for any Cajun or creole meal you serve. The unique blend of spices, potatoes and crawfish combines several flavors for your mouth to enjoy.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. Tony Chachere's Cajun Seasoning
• Skillet
• 2 lbs. white potatoes
• Salt
• Ice
• Measuring spoons
• 3 lbs. uncooked crawfish
• 2 tbsp. butter
• 1/2 cup heavy cream
• 4 tbsp. butter
• Black pepper
• Measuring cup
• 1 tsp. minced garlic
• 1 tbsp. chopped chives
• 2 tbsp. Zatarain's Liquid Shrimp and Crab Boil with Lemon
• 2 large pots
• 3 sealable sandwich bags

Make Your Soon to Be Famous Crawfish Mashed Potatoes

1. Pour enough water into a large pot to completely cover the crawfish (but don't add the crawfish yet) and add in 2 tbsp. butter, Tony Chachere's and Zatarain's liquid.

2. Turn the heat on the pot up to high to bring the water to a boil.

3. Peel 2 lbs. of white potatoes while you wait for the pot on the stove to come to a boil.

4. Put the potatoes in the other large pot and cover them with water. Add 1 tbsp. of salt. Turn the heat up to high and bring the water to a boil.

5. Dump the crawfish into the first large pot which should be boiling at this time. Boil the crawfish for 5 minutes.

6. Fill the sandwich bags with ice.

7. Remove the pot with the crawfish from the heat and place the three bags of ice on top of the crawfish. Let the ice sit on the crawfish for 8 minutes.

8. Simmer the potatoes for 8 minutes after bringing them to a boil.

9. Drain the potatoes, which should be fork tender at this point.

10. Drain the crawfish when the 8 minutes are up.

11. Enlist some helpers to peel off the crawfish tails and set them to the side. Warn the helpers not to eat the crawfish tails.

12. Cook the potatoes in the pot for 2 minutes without water to remove excess moisture from the potatoes.

13. Melt 4 tbsp. of butter in the skillet and saute the potatoes for 2 minutes.

14. Add the chives and garlic to the potatoes.

15. Pour the entire contents of the skillet back into the potato pot. Add pepper, salt and cream and mash the potatoes with a hand masher. Use an electric mixer with care at this point if you so choose.

16. Fold the crawfish into the mashed potatoes evenly. Don't use an electric mixer at this point.

Tips & Warnings

• Time the mashed potatoes and crawfish to finish cooking at the same time so you can combine both elements while they are still hot.
• Save yourself some time and purchase peeled crawfish tails so you don't have to peel all of the crawfish tails yourself.
• Get some help peeling the crawfish tails if you use whole crawfish to make this dish faster.
• Be prepared to provide the recipe or fulfill requests to make this dish for family and friends as word spreads about your great crawfish mashed potatoes.