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Easy Crawfish Cream Sauce Recipe

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★★★★★

5 from 99 reviews

This Easy Crawfish Cream Sauce is a rich and flavorful Cajun-inspired dish perfect for serving over rice, grits, or alongside your favorite seafood entrées. Made with a classic ‘holy trinity’ of vegetables sautéed in butter, enriched with cream, and seasoned with Creole spices, this sauce delivers comforting, creamy goodness with tender Louisiana crawfish tails. It’s ideal for adding a touch of Southern Louisiana flair to your meals with minimal effort.

Ingredients

Scale

Vegetables & Aromatics

  • 3 tablespoons unsalted butter
  • ½ medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 stalk celery, finely diced
  • 1 tablespoon garlic paste

Base & Seasoning

  • 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

Liquids & Protein

  • 1 ½ cups seafood stock
  • ½ cup heavy whipping cream
  • 1 lb cleaned Louisiana crawfish tail meat

Garnish

  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Sauté the Trinity: In a large skillet over medium heat, melt the butter. Add the diced onion, green bell pepper, and celery. Sauté this ‘holy trinity’ mixture until tender and golden brown, about 5-6 minutes. Then add the garlic paste and tomato paste, cooking for another minute until the paste dissolves and becomes fragrant.
  2. Add Flour and Combine Base Ingredients: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 1-2 minutes until the flour is fully incorporated. Next, stir in the diced tomatoes with green chilies, Creole Cajun seasoning, cane syrup, and Worcestershire sauce. Mix thoroughly to combine all ingredients.
  3. Incorporate Liquids and Simmer: Gradually pour in the seafood stock, stirring constantly to ensure a smooth mixture. Let the sauce come to a gentle simmer for 1-2 minutes to meld flavors. Then stir in the heavy whipping cream followed by the crawfish tail meat, mixing everything evenly.
  4. Thicken Sauce: Reduce the heat to low and cover the skillet. Allow the sauce to gently cook and thicken, stirring occasionally, for about 10-15 minutes until smooth and slightly thickened.
  5. Final Seasoning and Garnish: Stir in fresh chopped parsley and cook for another 1-2 minutes to let the flavors meld. Taste the sauce and adjust seasoning by adding more Cajun seasoning if desired.
  6. Serve and Enjoy: Serve the creamy crawfish sauce over rice, grits, or alongside your favorite hearty main entrees such as blackened catfish or Cajun dirty rice for an indulgent Southern meal.

Notes

  • Use fresh Louisiana crawfish tails if possible for the best flavor and texture.
  • Creole Cajun seasoning can be homemade or purchased from stores.
  • Substitute dark corn syrup if Steen’s pure cane syrup is unavailable.
  • Seafood stock can be replaced with fish or chicken stock if needed.
  • For a spicier sauce, add extra diced jalapeños or cayenne pepper.
  • This sauce freezes well; store in airtight containers for up to 2 months.

Keywords: crawfish cream sauce, Cajun sauce, Louisiana crawfish, seafood sauce, cream sauce recipe, Cajun cooking, stovetop sauce

Find it online: https://cookwithyana.com/easy-crawfish-cream-sauce-recipe/