A delicious creamy Crawfish Sauce that is typically served spooned over a piece of fish, or seafood, or even over a baked potato. It's full of Cajun spice and crawfish tail meat and gives any dish an extra bit of decadence.
This sauce is served year round, on to of any piece of seafood. I like to make it when I'm having a Cajun fish fry, just as a little extra something to liven it up.
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What makes this recipe so yummy
- It's actually easy to make and very versatile. Once you've made it a few times it becomes second nature and you can play with it to suit your palate.
- The ingredients are typical ingredients you would have in your home. The crawfish tails can be picked up in the freezer section at the grocery store, if you don't have leftovers (like we so often do).
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter and olive oil to a skillet and apply medium-high heat.
- Step 2: Add the diced onion, bell pepper and celery and cook until softened - about 5 minutes.
- Step 3: Add the half and half and bring to bubbling. Simmer for 5 minutes, until reduced slightly and thickened.
- Step 4: Add the crawfish tails, lemon juice and Creole Seasoning.
- Step 5: Stir well, cook for about 5 minutes, until heated through.
Hint: Don't overdo the lemon juice or you may curdle your sauce. Just a teaspoon will be enough.
Recipe variations and substitute ideas
- Cajun Seasoning - instead of Creole Seasoning.
- Heavy Cream - instead of the half and half.
- Green Onions - sprinkle some over the top.
- Worcestershire Sauce - add a teaspoon for a touch of umami.
- Black Pepper - you could add a touch if you like.
- Garlic Cloves - if you like garlic with your crawfish you could add some.
- Tomato Paste - to add a slight tomato flavor, plus for thickening.
- Hot Pepper Sauce - add a touch of hot sauce.
- Chili Powder - this could be added if you like.
- Garlic Powder - again for that garlic taste.
- Cayenne Pepper - for some heat.
- Salt - as needed, if your favorite Cajun seasoning is not salty.
- Cheese - some of your favorite cheese melted into this sauce could be good.
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Necessary gear: Equipment
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To cook this crawfish cream sauce all you'll need is a medium sized skillet. I used a 10" cast iron skillet - I love this as it's just perfect.
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More crawfish recipes I think you'll love
How to store leftovers
Once the crawfish sauce has cooled completely store in an airtight container in the refrigerator for up to 3 days.
Mel's kitchen notes
If you have used frozen store-bought crawfish tails you may find you need more seasoning than someone using the leftovers from their crawfish boil. If you do find yourself buying from the store - Louisiana crawfish tails will always be much tastier than the china crawfish.
Frequently asked questions: FAQs
To thicken over time (before you add the crawfish tails) you could cook the sauce until it has reduced and this will thicken it. Or, if you're short on time you could make a cornstarch and water slurry and add it to the sauce to thicken it.
It sort of has a sweet taste, like a cross between crab and lobster.
Crawfish are crustaceans, they look very similar to a lobster but in miniature version.
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Crawfish Sauce
Ingredients
- 3 Tablespoons Unsalted Butter
- 2 teaspoons Olive Oil
- 1 Each Yellow Onions diced
- 1 Each Red Bell Pepper small, diced
- 1 Rib Celery diced
- 2 Cups Half and Half
- 1 teaspoon Lemon Juice
- 12 Ounces Crawfish Tails
- 2 teaspoons Cajun Seasoning
Instructions
- In a medium sized skillet add the butter and the olive oil and melt over medium-high heat.3 Tablespoons Unsalted Butter, 2 teaspoons Olive Oil
- Add the diced onions, bell peppers and celery and cook until soft (about 5 minutes).1 Each Yellow Onions, 1 Each Red Bell Pepper, 1 Rib Celery
- Add the cream and heat until bubbly. Simmer for about 5 minutes until reduced slightly and thickened.2 Cups Half and Half
- Add the crawfish, lemon juice and seasoning.1 teaspoon Lemon Juice, 12 Ounces Crawfish Tails, 2 teaspoons Cajun Seasoning
- Cook another 5 minutes, until heated through, then serve.
Nutrition
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Original Publish Date: This post was originally posted March 20, 2023. It has recently been republished with new updated information, photography and ingredient ideas.
Willie Norris says
I have made this many times and I love it! Thank you…
Chris says
Delicious sauce. I loved how you put the ingredient amounts below each step so you don’t have to go back and forth to see how much.