COOK IT.
While the crawfish are on ice, mix together the ingredients for the tarragon butter. In a large bowl or food processor, mix together softened butter, tarragon, cayenne, hot sauce, ½ of a lemon juiced, and 1-2 tbsp of Champion Chicken. Set aside.
Fire up your Louisiana Grill and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for high heat. Place the crawfish in a grill basket and grill until the shells turn bright red and the meat is opaque, about 10 – 20 minutes. Remove from the grill.
To enjoy them in traditional Louisiana style, cover a table in newspaper or butcher paper and dump the crawfish on the table. Melt tarragon butter in a saucepan, drizzle generously over the top of crawfish and dig in! Serve with family, friends, and lots and lots of napkins.