Spicy Crawfish Po' Boy with Cajun Butter Lettuce

Ingredients

• ◆2 pounds crawfish tails, peeled
• ◆4 crusty French bread rolls or 1 large baguette
• ◆4 tablespoons butter, divided
• ◆1/2 cup whole milk
• ◆2 cups shredded lettuce
• ◆2 teaspoons cayenne pepper
• ◆1 teaspoon black pepper
• ◆1 teaspoon paprika
• ◆1/2 teaspoon garlic powder
• ◆1/2 teaspoon onion powder
• ◆1 teaspoon salt
• ◆1/4 teaspoon dried thyme
• ◆Pinch of white pepper

Steps

1. 01Mix cayenne, black pepper, paprika, garlic powder, onion powder, salt, thyme, and white pepper in a bowl to create your Cajun seasoning.
2. 02Pat crawfish tails dry with paper towels, then toss them generously with half the Cajun seasoning blend.
3. 03Heat 2 tablespoons butter in a large cast-iron skillet over medium-high heat until it sizzles and foams.
4. 04Add seasoned crawfish tails and sauté for 3-4 minutes until they curl and turn golden, stirring occasionally.
5. 05Pour in the milk and remaining butter, let it bubble and reduce for 2 minutes to create a creamy, spicy sauce.
6. 06Slice bread rolls lengthwise and toast them lightly in a separate pan with a touch of butter until golden.
7. 07Layer the shredded lettuce on the bottom half of each roll.
8. 08Spoon the hot, saucy crawfish generously over the lettuce.
9. 09Top with the other half of the bread, press gently, and serve immediately while the crawfish is still steaming.