This cajun cream sauce with crawfish is perfect for tossing with pasta, pouring over blackened fish or chicken, or topping grits or polenta. It's a versatile sauce that brings a New Orleans restaurant feel to your own kitchen!
4 servings
prep time
cook time
total time
10 min
35 min
45 min
Sauté the holy trinity in butter until vegetables are soft. Add in garlic and cook for another minute while stirring.
next step
1
Add white wine and stir in. Scrape up any browned bits on the bottom of the pan. Simmer for a few minutes to let the alcohol burn off.
next step
2
Add chicken broth, heavy cream, Worcestershire sauce, cajun seasoning, and crawfish tails. Mix and simmer on low until sauce thickens.
next step
3
Add in parmesan cheese and mix together. Do a final taste test for seasoning. Top with green onions.
next step
4
Toss with your favorite pasta, or pour over blackened fish or chicken. It's also great over grits for a play on shrimp and grits. Enjoy!
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