Crawfish cream sauce is like a yummy Southern hug for your taste buds. It’s all about these tiny water critters called crawfish, cooked in a creamy, dreamy sauce.
In this blog, I will share with you a Crawfish Cream Sauce Recipe that is extremely delicious.
Why Choose Crawfish Cream Sauce?
If you like food that’s bursting with flavour, this is your go-to dish. The creamy sauce cuddles the crawfish perfectly, creating a tasty party in your mouth.
When I First Tried Crawfish Cream Sauce
My first time making this sauce was like a tasty adventure. I remember it clearly, buying fresh crawfish from my local store. It was surprisingly easy, and the taste was out-of-this-world good.
Ingredients To Make Crawfish Cream Sauce
- Olive oil = 1 tablespoon
- Creole seasoning = 2 teaspoons
- Shallots (minced) = 2 tablespoons
- Garlic (minced) = 1 tablespoon
- Crawfish tail = 1 lb
- Whipping heavy cream = 2 cups
- Hot sauce = 1 tablespoon
- Worcestershire sauce salt and pepper = 1 tablespoon
- Unsalted butter = 1 tablespoon
- Green onion (chopped) = 1⁄4 cup
Step By Step Instruction For Making Crawfish Cream Sauce
- Heat olive oil in a pan over medium heat.
- Sauté shallots and garlic for 30 seconds.
- Add crawfish and creole seasoning.
- Sauté for an additional 1 to 2 minutes.
- Incorporate cream, hot sauce, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce to simmer.
- Simmer until the cream thickens and reduces by half, around 5 minutes.
- Add butter, salt, and pepper to taste.
- Gently fold in green onions.
- Serve over previously cooked filets.
Recipe Tips
- Don’t Overcook the Crawfish – Cooking them too long makes them tough. Be gentle and let them simmer.
- Taste as You Go – Try the sauce as you cook and adjust the flavours as you like.
- Fresh Herbs for Freshness – Add some fresh parsley or chives at the end for a burst of fresh flavour.
FAQs
What Are Crawfish?
Crawfish are small water critters that taste like a mix of shrimp and crab. They’re a real Southern treat.
Can I Use Frozen Crawfish?
Yes, you can use frozen crawfish. They work just as well as fresh ones in this recipe.
Is Crawfish Cream Sauce Spicy?
You can make it as spicy as you like by adding cayenne pepper to your taste.
What Can You Serve With Crawfish Cream Sauce?
- Creamy Mashed Potatoes – Creamy mashed potatoes go great with the rich sauce.
- Steamed Asparagus – Some steamed asparagus adds a light and crisp balance to the meal.
- Cornbread – A slice of cornbread is perfect for soaking up that luscious sauce.
- Simple Green Salad – A fresh salad adds a bit of crunch and balance to your plate.
- Garlic Bread – Warm, garlic-flavored bread is a tasty addition.
Storage Tips
If you have leftovers, no worries! Put the crawfish cream sauce in an airtight container and store it in the fridge. It’ll stay good for a couple of days. When you’re ready for round two, warm it on the stove over low heat and give it a little love with a splash of cream.
In Conclusion
Crawfish cream sauce is a simple Southern classic bursting with flavour. If you haven’t tried it yet, put it on your cooking to-do list.
When those tender crawfish meet the creamy sauce, your taste buds will have a party. So, get some crawfish and let’s start cooking. Your taste buds will be so happy!
More Amazing Recipes
Crawfish Cream Sauce Recipe
Ingredients
- 1 tablespoon Olive oil
- 2 teaspoons Creole seasoning
- 2 tablespoons Shallots (minced)
- 1 tablespoon Garlic (minced)
- 1 lb Crawfish tail
- 2 cups Whipping heavy cream
- 1 tablespoon Hot sauce
- 1 tablespoon Worcestershire sauce salt and pepper
- 1 tablespoon Unsalted butter
- 1⁄4 cup Green onion (chopped)
Instructions
- Heat olive oil in a pan over medium heat.
- Sauté shallots and garlic for 30 seconds.
- Add crawfish and creole seasoning.
- Sauté for an additional 1 to 2 minutes.
- Incorporate cream, hot sauce, and Worcestershire sauce.
- Bring the mixture to a boil, then reduce to simmer.
- Simmer until the cream thickens and reduces by half, around 5 minutes.
- Add butter, salt, and pepper to taste.
- Gently fold in green onions.
- Serve over previously cooked filets.
Notes
- Don’t Overcook the Crawfish – Cooking them too long makes them tough. Be gentle and let them simmer.
- Taste as You Go – Try the sauce as you cook and adjust the flavours as you like.
- Fresh Herbs for Freshness – Add some fresh parsley or chives at the end for a burst of fresh flavour.