Crawfish Cream Sauce Recipe

Cajun crawfish cream sauce and pasta in a bowl.

Cajun crawfish cream sauce is a rich and silky sauce with Louisiana crawfish, the holy trinity, and tons of cajun flavor. Serve it over pasta, blackened fish, or grits.

Course Main Course

Cuisine Cajun

Keyword alfredo, cajun sauce, craw, sauce

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 570kcal

Author Lauren LeBlanc

Equipment

Large skillet
Fine cheese grater

Ingredients

4 tablespoons unsalted butter
1 small yellow onion
½ small green bell pepper red works too
1 small stalk celery
6 cloves garlic
½ cup dry white wine
1 pound cooked crawfish tails with fat*
1 ½ cup heavy whipping cream
1 cup chicken broth or shrimp stock
1 teaspoon Worcestershire sauce
2 teaspoons cajun seasoning or to taste
1 cup finely grated parmesan cheese
2 green onions

US Customary - Metric

Instructions

PREP: Finely chop onions, bell pepper, and celery. Thinly slice green onions. Mince garlic. Finely grate parmesan cheese. Measure out other ingredients.
1 small yellow onion, ½ small green bell pepper, 1 small stalk celery, 6 cloves garlic, 2 green onions
SAUTÉ: Heat a skillet over medium heat and melt butter. Sauté onions, bell pepper, and celery with a pinch of salt, stirring occasionally, for about 8-10 minutes until vegetables are softening and onions are translucent. Add garlic and cook until fragrant while stirring, about another minute.
4 tablespoons unsalted butter
DEGLAZE: Deglaze with white wine and stir. Simmer for a few minutes until alcohol has burned off.
½ cup dry white wine
SIMMER: Add crawfish, heavy cream, chicken broth, Worcestershire sauce, and cajun seasoning and stir. Bring to a simmer and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened to desired consistency. Do not boil.
1 pound cooked crawfish tails with fat*, 1 ½ cup heavy whipping cream, 1 cup chicken broth, 1 teaspoon Worcestershire sauce, 2 teaspoons cajun seasoning
FINISH: Add parmesan cheese and stir to mix. Serve warm and top with green onions. Serve with pasta, over blackened fish, or over grits.
1 cup finely grated parmesan cheese

Notes

If your crawfish are already seasoned, you may need to add less seasoning. Taste near the end of simmering and add cajun seasoning to taste. If you are using purchased frozen crawfish tails, they will probably have little to no seasoning on them. Sauce will continue to thicken as it cools.
Store leftovers in an airtight container for up to 2 days in the refrigerator.
I don’t recommend freezing this sauce.
The best way to reheat this sauce is in a saucepan over medium heat. Add a splash of milk or broth to loosen it up, then heat while stirring until heated through. I don’t like microwaving cream sauces as it will cause them to break. To learn more about reheating cream sauces, check out How to Reheat Alfredo Sauce.
Make ahead: This sauce is best served fresh, so I don’t recommend making it ahead of time. You can chop the veggies the day before.

Nutrition