Name: Easy Crawfish Cream Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Cajun
Ingredients: 3 tablespoons unsalted butter; ½ medium yellow onion, diced; 1 green bell pepper, diced; 1 stalk celery, finely diced; 1 tablespoon garlic paste; 1 tablespoon tomato paste; 2 tablespoons all-purpose flour; 1 (10-ounce) can Rotel fire-roasted diced tomatoes & green chilies; 1 tablespoon Creole Cajun Seasoning (homemade or store-bought); 1 tablespoon Steen’s pure cane syrup (or dark corn syrup as a substitute); 2 teaspoons Worcestershire sauce; 1 ½ cups seafood stock; ½ cup heavy whipping cream; 1 lb cleaned Louisiana crawfish tail meat; Fresh chopped parsley, for garnish (optional)

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Introduction

This Easy Crawfish Cream Sauce is a rich and flavorful dish perfect for bringing a taste of Louisiana to your table. Made with tender crawfish tails and a creamy, spiced sauce, it pairs wonderfully with rice, grits, or your favorite Cajun-inspired mains.

Easy Crawfish Cream Sauce Recipe - Recipe Image

Ingredients

3 tablespoons unsalted butter
½ medium yellow onion, diced
1 green bell pepper, diced
1 stalk celery, finely diced
1 tablespoon garlic paste
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 (10-ounce) can Rotel fire-roasted diced tomatoes & green chilies
1 tablespoon Creole Cajun Seasoning (homemade or store-bought)
1 tablespoon Steen’s pure cane syrup (or dark corn syrup as substitute)
2 teaspoons Worcestershire sauce
1 ½ cups seafood stock
½ cup heavy whipping cream
1 lb cleaned Louisiana crawfish tail meat
Fresh chopped parsley, for garnish (optional)

Instructions

Step 1: In a large skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and celery, and sauté until the vegetables are tender and golden brown, about 5-6 minutes. Stir in the garlic paste and tomato paste, and cook until the tomato paste dissolves and becomes fragrant, about 1 minute.
Step 2: Sprinkle the flour over the vegetables and stir well to combine, cooking until the flour is no longer raw, about 1-2 minutes. Add the can of diced tomatoes, Cajun seasoning, cane syrup, and Worcestershire sauce, stirring to combine fully. Gradually pour in the seafood stock, stirring continuously. Let the mixture simmer for 1-2 minutes.
Step 3: Stir in the heavy cream and crawfish tail meat. Reduce the heat to low and cover the skillet. Allow the sauce to cook until it is smooth and slightly thickened, about 10-15 minutes.
Step 4: Mix in the chopped parsley, if using, and cook for another 1-2 minutes so the flavors meld. Taste and adjust the seasoning with more Cajun seasoning if desired.
Step 5: Serve the crawfish cream sauce over rice, grits, or alongside your favorite hearty dishes. It pairs especially well with blackened catfish or Cajun dirty rice for a truly indulgent meal. Enjoy!

Tips & Variations

For a spicier sauce, add a pinch of cayenne pepper or extra diced jalapeños.
Substitute crawfish with shrimp or crab meat for a different seafood twist.
If you don’t have seafood stock, chicken stock can be used in a pinch, though seafood stock enhances the flavor best.
Use homemade Creole Cajun seasoning to control the salt and heat level exactly to your preference.

Storage

Store leftover crawfish cream sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to avoid breaking the cream. This sauce is not recommended for freezing as the cream may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crawfish tail meat for this recipe?

Yes, frozen crawfish tails work well. Just thaw them completely before adding to the sauce to ensure even cooking and the best texture.

What can I serve with crawfish cream sauce?

This sauce is delicious over steamed white or Cajun-spiced rice, creamy grits, or alongside blackened fish and spicy Cajun dirty rice for a complete meal.