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)

Instructions

Step 1: In a large skillet over medium heat, melt the butter. Add the diced onion, bell pepper, and celery. Sauté the trinity mixture until tender and golden brown, about 5–6 minutes. Stir in the garlic paste and tomato paste, cooking until the tomato paste dissolves and becomes fragrant, about 1 minute.

Step 2: Sprinkle the all-purpose flour over the vegetables and stir well to combine. Continue stirring until the flour is fully incorporated and loses its raw smell, about 1–2 minutes. Add the can of diced tomatoes, Creole Cajun seasoning, cane syrup, and Worcestershire sauce, stirring to fully combine.

Step 3: Gradually stir in the seafood stock, combining thoroughly. Let the mixture simmer for 1–2 minutes. Then add the heavy cream and crawfish tail meat, stirring well to combine everything evenly.

Step 4: Reduce the heat to low and cover the skillet. Allow the sauce to cook until it becomes smooth and thickens slightly, about 10–15 minutes.

Step 5: Stir in fresh chopped parsley and cook for an additional 1–2 minutes to let the flavors meld. Taste the sauce and adjust the Cajun seasoning if desired.

Step 6: Serve the crawfish cream sauce over rice, grits, or alongside hearty main dishes like blackened catfish or Cajun dirty rice. Enjoy your flavorful, creamy Cajun delight!

Tips & Variations

For a richer sauce, substitute half of the heavy cream with half-and-half or add a splash of half-and-half for a lighter version.

Use homemade seafood stock for deeper flavor, or substitute with clam juice or vegetable broth if seafood stock is unavailable.

Adjust the heat by adding more or less Cajun seasoning according to your spice preference.

If crawfish tails are unavailable, you can use cooked shrimp as an alternative.

FAQs

Can I make this sauce ahead of time?

Yes, this sauce can be made a day in advance. Just store it in the refrigerator and reheat gently before serving.

What can I serve with crawfish cream sauce?

This sauce pairs wonderfully with white rice, creamy grits, crusty bread, or as a topping for grilled or blackened fish and chicken dishes.

Dinner

Easy Crawfish Cream Sauce Recipe

Introduction