Wei-Chuan USA Creative Recipe! Mardi Gras Crawfish Gyoza Boil

🦞🥟🎭Jazz up your Mardi Gras and laissez les bon temps rouler with the addition of these delicious Wei-Chuan USA Frozen Gyoza.🎭🦞🥟
The Gyoza goes perfect with your crawfish boil and is topped with a bold and spicy Cajun butter that’s turned up a notch with ginger and spicy chili crisp. This is so good that you’ll want to celebrate Fat Tuesday year round.

INGREDIENTS
*must be cooked to an internal temperature of 165°F or above as measured by using a thermometer
-Wei-Chuan USA Frozen Gyoza
-2 TB Neutral Oil
-3 TB Water
Prepare Gyoza using the “Pan-Fried” method as directed on the package.

*must be cooked to an internal temperature of 165°F or above as measured by using a thermometer

CAJUN BUTTER
-1 C Green Bell Pepper, ½” dice
-1 C Onion, ½” dice
-1 C Celery, ½” dice
-2 TB Ginger, minced
-3 TB Garlic, minced
-8 oz Unsalted Butter
-2 TB Soy Sauce
-3 TB Lao Gan Ma Chili Crisp
-2 TB Cajun Seasoning
-1 TB Smoked Paprika
-2 TB Sugar
-1 Tsp Black & White Pepper
-1 Tsp MSG
-1 Fresh Lemon, zested and juiced

Combine all ingredients in a saucepan on medium heat and cook until all vegetables are wilted. Taste and adjust.

CRAWFISH BOIL
-3 lb Crawfish
-1 lb Jumbo Shrimp, Shell-On
-2 lb Snow Crab Clusters
-1 lb Andouille Sausage
-3 ears of Corn, halved
-1 lb Baby Potatoes
-1 large Onion, halved
-2 Lemons, halved
-6 quarts water
-Crawfish Boil Seasoning

1. In a very large stockpot, bring water, seasoning (as directed on packaging), onion, and lemons to a boil. Add potatoes, sausage and corn. Cook until potatoes are halfway done. Add seafood in order of crab, crawfish and shrimp. Cover with lid and continue cooking until shrimp are nearly done, about 4 min.
2. Arrange Crawfish boil on a serving platter and scatter pan-fried Gyoza all over. Top with Cajun Chili Crisp Butter and garnish with scallions, if desired.