Indian Spiced Crawfish Boil

This Indian spiced crawfish boil is an Indian-inspired riff on a classic seafood boil of crawfish (or shrimp) that adds a masala spice blend to both the boil and the dipping butter.

Crawfish piled on a platter and on newspaper beneath it with a bowl of butter beside for a tandoori masala crawfish boil.

I live in the South, and we do love a seafood boil in these parts. Both Cajun and Low Country styles just holler, “Time to party!” I make my seafood boil with a tandoori spice masala. It’s a fantastic twist on a seafood boil. Folks will be rolling up their sleeves and digging into these spiced “mudbugs” dripping in well-seasoned butter.–Asha Gomez

Indian Spiced Crawfish Boil

  • Quick Glance
  • Quick Glance
  • 25 M
  • 30 M
  • Serves 4 to 6
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Ingredients

  • For the tandoori masala
  • For the butter sauce
  • For the boil

Directions

Make the tandoori masala

In a medium bowl, mix all of the masala spices together.

Tester tip: Any tandoori masala that doesn’t get used in the recipe can be stored in an airtight container and used as a seasoning for chicken or fish.
Make the butter sauce

In a small saucepan over low heat, melt the butter with the lemon juice, zest, garlic, and tandoori masala. Keep warm while boiling the shrimp, and stir occasionally to keep the spices suspended in the butter.

Make the crawfish boil

In a stockpot over high heat, bring the water, tandoori masala, and butter to a boil. Add the crawfish or shrimp and cook until opaque and cooked through, 6 to 8 minutes for crawfish and 3 to 5 minutes for shrimp. Remove from the heat and strain the liquid.

In a large bowl, toss the crawfish or shrimp with half the butter sauce, sprinkle with the pepper, and serve the other half of the butter sauce alongside it for dipping.

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Recipe Testers' Reviews

I'm from New Orleans, LA, and I'm very particular about a crawfish boil. Crawfish aren't in season so I used shrimp. I was completely shocked at how awesome this recipe is. I don't know if it would have the same review if it were crawfish. But with the shrimp it was delicious. The butter is delicious and adds another level of flavor.

The only thing I added was a little more salt to the water to boil the shrimp as I tasted the water before adding the shrimp. I added 30g of salt and it was perfect. I cooked the shrimp for exactly 5 minutes. I would say this dish is enough for 4 people not 6. And if it were crawfish it would be maybe 2 servings as most of the crawfish is waste in comparison to the amount of meat.

This is a surprisingly pleasant twist on a low country boil. I love the flavors that the shrimp take on with the spices in the boil mirrored by the spices in the butter that deliciously clings to the shrimp. The only thing I might do differently is to make much less of the butter and add less spices. There was so much more butter and spices than we ate with the shrimp.

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