Crawfish Cream Sauce
This rich Crawfish Cream Sauce blends tender crawfish tails with a luscious, seasoned cream base. Infused with garlic, herbs, and a hint of spice, it’s perfect for pasta, seafood dishes, or drizzled over grilled meats. A true Southern-inspired indulgence that adds luxurious flavor to any meal.
Equipment
- Large skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- ½ pound crawfish tails fresh or thawed frozen
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium shallot finely minced
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken or seafood stock
- 1 teaspoon Cajun seasoning adjust to taste
- 3 green onions chopped
- ¼ teaspoon cayenne pepper optional, for extra heat
- 2 tablespoons fresh parsley chopped
- Juice of half a lemon
- Salt to taste
- 1 tablespoon Worcestershire sauce
Instructions
- In a large skillet over medium heat, melt the butter with the olive oil. Add the minced shallot and garlic, sautéing for 2–3 minutes until they become fragrant and translucent.
- Introduce the crawfish tails to the skillet, cooking for about 3–4 minutes until they are heated through. Remove the crawfish with a slotted spoon and set aside.
- Pour the chicken or seafood stock into the skillet, scraping up any browned bits from the bottom to deglaze the pan. Stir in the heavy cream, Worcestershire sauce, and Cajun seasoning. Bring the mixture to a gentle simmer.
- Allow the sauce to simmer for 5–7 minutes, stirring occasionally, until it thickens to your desired consistency. If you prefer extra heat, add the cayenne pepper at this stage.
- Return the cooked crawfish to the skillet, along with the chopped green onions and parsley. Stir to combine, add the lemon juice, and adjust the salt to taste.
Notes
If available, use Louisiana crawfish tails for the most authentic flavor. They provide the sweetness and texture characteristic of traditional Cajun cuisine.