This week was my friend Luke’s annual crawfish boil, and it was amazing as always. I’m as Cajun as you can get, so I jump at any chance I have to eat crawfish here in Austin. Unfortunately, usually the serving sizes are not adequate for my Cajun stomach, nor is the seasoning adequate for my taste buds. Luke’s crawfish always manages to satisfy on both accounts. (The amazing picture above is also by him. Thank you Luke!)
Going to Austin crawfish boils, I’ve learned that I need to be prepared to bring my own crawfish dip. Crawfish dip, as in dip that you dip your crawfish in, is not something that exists here. I’ve seen people use butter, which I guess makes sense, crawfish are similar to lobster. That’s not how we we do it in Acadiana though. In Acadiana, we all make our own special concoction of mayo and other special ingredients, creating something not unlike the “special sauce” you put on a burger. Meeting everyone in the kitchen before the boil to each make your unique bowl of dip is one of my favorite parts of a crawfish boil. In Austin, however, this means me meeting myself in the kitchen, and then making enough to supply the party.
Yes, I bring my own crawfish dip to bars and other locations serving crawfish. I bring my own koozie too. That’s how I roll.
As my inaugural blog recipe, here’s my ‘classic’ version of the crawfish dip. It’s about as basic as you can get. This particular one is my go-to Austin-party dip because of the extra spice. It compensates for the fact that I usually find the crawfish to be under-seasoned. The spice it calls for is in fact ‘Crawfish Boil’, the same mixture that is commonly added to the pot of crawfish itself, usually Louisiana or Zatarain’s brand (pronounced Zat-UH-ranz or Zat-UH-rehnz). If you need help finding this in your area, try looking in a store that features international foods. In Texas, Fiesta actually has a very nice section of ‘Cajun supplies’. When I lived in Oregon, I found the same thing in Asian and Mexican supermarkets.
- 1 1/4 cup mayonnaise
- 1/3 cup ketchup
- 1 tsp crawfish boil seasoning
Mix all ingredients together. Taste as you go to add more seasoning if desired. If you find it getting too salty, you can try supplementing Low Sodium Tony Chachere's.