Crawfish Cream Sauce

Updated: Jan 8


1 yellow onion, diced

1 large green bell pepper, diced

3 stalks celery, diced

3 tbs butter

1 pound crawfish tails

1 pint heavy cream

2 cans corn, drained (optional)

cajun seasoning, to taste

Zatarain's crab boil, to taste

black pepper, to taste


  1. In a skillet on medium heat, melt the butter. Add in the diced vegetables and saute until soft and beginning to brown, aboout 15 minutes.

  2. Add in the cream, crawfish tails, and corn (if using). Season with cajun seasoning, crab boil, and black pepper to taste.

  3. Let simmer on low until it begins to thicken, about another 15-20 minutes.

  4. Serve as a topping for seafood or eat alone!

0 views0 comments