A spicy seafood boil featuring crawfish and shrimp, seasoned with a unique blend of Asian ingredients like crab paste and chili oil, combined with classic Southern American crab boil spices, and finished with a hint of soda and lemon.
1. Parboil shrimp until translucent.
2. Rinse the pre-seasoned crawfish 2-3 times.
3. In a wok or large pot, melt the 2 sticks of butter.
4. Add minced garlic, crab paste with soya bean oil, Coco Rico soda, garlic powder, Zatarain's crab boil, Old Bay seasoning, Tony Chachere's seasoning, lemon pepper seasoning, chili powder, Voracious Market chili oil, and Samyang 2X spicy sauce to the melted butter.
5. Bring the sauce mixture to a simmer, stirring occasionally.
6. Add the parboiled shrimp and rinsed crawfish into the wok with the sauce, tossing to coat.
7. Finish with a squeeze of fresh lemon over the mixture before serving.
