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Crawfish Cream Sauce



  • 1 tablespoon olive oil
  • 2 tablespoons minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon salted butter
  • 1 pound crawfish tails
  • 1 tablespoon Creole seasoning
  • 2 cups heavy whipping cream
  • 1 tablespoon Tabasco sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup green onions, minced


  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic to the skillet with the oil and sauté for about 30 seconds, stirring to prevent sticking.
  2. Add the butter while pouring the (already thawed) crawdad tails into the skillet, along with the Creole seasoning. Sauté about 1-2 more minutes.
  3. Stir in the whipping cream, Tabasco sauce and Worcestershire sauce. Bring to a boil, then let it simmer to reduce by half.
  4. Serve over rice with French bread or over any fish! Garnish with green onions, if desired.

Yield: 4 servings | Cook time: 35 min

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