Missouri Grilled Cajun Crayfish on Arteflame

Introduction

Missouri grilled Cajun crayfish is a perfect dish to highlight the smoky, even sear that the Arteflame grill delivers. With its unique cooking zones and easy setup, you’ll achieve the most flavorful and juicy seafood every time. Whether trying different seasonings or sticking to classic Cajun spice, this recipe is bound to become a favorite at your backyard barbecues!

Ingredients

• 2 lbs freshwater Missouri crayfish
• 2 tbsp Cajun seasoning
• 4 tbsp unsalted butter, melted
• 1 lemon, cut into wedges
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional for extra heat)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the soaked napkins and ignite the paper.
3. Allow the grill to heat up for about 20 minutes until the flat cooktop is sizzling hot.

Step 2: Prep the crayfish

1. Rinse the crayfish under cold water.
2. In a large bowl, toss the crayfish with melted butter, garlic, Cajun seasoning, smoked paprika, salt, black pepper, and cayenne pepper.

Step 3: Grill the crayfish

1. Place the crayfish directly on the Arteflame flat cooktop towards the hotter center.
2. Grill for about 3-4 minutes per side or until they turn bright red.

Step 4: Finish with seasonings

1. Remove the crayfish when fully cooked (internal temperature around 135°F, as they continue cooking after removal).
2. Squeeze fresh lemon juice over the top and garnish with chopped parsley.

Step 5: Serve and enjoy

1. Plate the crayfish and serve immediately with additional lemon wedges.
2. Pair with your favorite grilled sides and enjoy!

Tips

• Use fresh Missouri crayfish for the best flavor and texture.
• Butter gives a rich, savory taste—avoid using oil for better results.
• Cooking near the center provides a faster sear, but shifting crayfish outward helps control cooking speed.
• Don’t overcook! Overcooked crayfish become rubbery.

Variations

1. Garlic Butter Crayfish: Skip the Cajun seasoning and enhance with extra garlic and parsley.
2. Spicy Honey Cajun Crayfish: Add 1 tbsp honey to the butter mix for a sweet and spicy kick.
3. Citrus Herb Crayfish: Use orange zest and fresh thyme for a fragrant twist.
4. BBQ Crayfish: Brush with a smoky barbecue sauce before grilling.
5. Caribbean Jerk Crayfish: Use a mix of jerk seasoning and lime juice for a tropical vibe.

Best Pairings

• Grilled corn on the cob with garlic butter
• Crispy roasted potatoes
• Spicy coleslaw
• Garlic bread
• Cold beer or citrusy white wine

Conclusion

Missouri grilled Cajun crayfish is a perfect dish to highlight the smoky, even sear that the Arteflame grill delivers. With its unique cooking zones and easy setup, you’ll achieve the most flavorful and juicy seafood every time. Whether trying different seasonings or sticking to classic Cajun spice, this recipe is bound to become a favorite at your backyard barbecues!