Description
This Easy Crawfish Cream Sauce is a rich and flavorful Cajun-inspired dish featuring tender Louisiana crawfish tails simmered in a creamy, spicy sauce made with a classic trinity of vegetables, Creole seasonings, and a touch of sweetness from cane syrup. Perfect served over rice, grits, or alongside hearty Southern entrees, this sauce brings authentic Louisiana flair to your table with minimal effort.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons unsalted butter
- ½ medium yellow onion, diced
- 1 green bell pepper, diced
- 1 stalk celery, finely diced
- 1 tablespoon garlic paste
Seasonings and Sauces
- 1 tablespoon tomato paste
- 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
Other Ingredients
- 2 tablespoons all-purpose flour
- 1 (10-ounce) can Rotel fire-roasted diced tomatoes & green chilies
- 1 ½ cups seafood stock
- ½ cup heavy whipping cream
- 1 lb cleaned Louisiana crawfish tail meat
- Fresh chopped parsley, for garnish (optional)
Instructions
- Sauté Vegetables: In a large skillet over medium heat, melt the butter. Add the diced onion, green bell pepper, and celery (the Cajun trinity). Sauté until the vegetables are tender and golden brown, about 5-6 minutes. Then stir in the garlic paste and tomato paste, cooking for about 1 minute until the tomato paste dissolves and becomes fragrant.
- Add Flour and Build Sauce Base: Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for 1-2 minutes until the raw flour taste dissipates. Add the can of Rotel diced tomatoes with green chilies, Creole Cajun seasoning, cane syrup, and Worcestershire sauce. Stir thoroughly to combine all ingredients.
- Incorporate Stock and Cream: Gradually pour in the seafood stock, stirring constantly to create a smooth sauce. Let the mixture simmer gently for 1-2 minutes to meld flavors. Then stir in the heavy whipping cream and crawfish tail meat to combine evenly.
- Simmer and Thicken: Reduce heat to low and cover the skillet. Allow the sauce to cook undisturbed for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors are well developed.
- Finish with Parsley and Adjust Seasoning: Stir in fresh chopped parsley and cook for another 1-2 minutes to let the flavors meld. Taste the sauce and add additional Cajun seasoning if desired.
- Serve: Serve the crawfish cream sauce warm over rice, creamy grits, or alongside Southern dishes such as blackened catfish or Cajun dirty rice for a truly indulgent meal. Enjoy!
Notes
- You can substitute dark corn syrup for Steen’s pure cane syrup if unavailable.
- Adjust Creole Cajun seasoning according to your heat preference.
- This sauce pairs excellently with rice, grits, or seafood entrees.
- For thicker sauce, allow simmering time to extend slightly, but avoid burning by stirring occasionally.
- Fresh parsley garnish is optional but adds a bright color and fresh flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun/Creole
Keywords: Crawfish cream sauce, Cajun sauce, Louisiana crawfish recipe, creamy crawfish sauce, seafood sauce, Cajun cream sauce
