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Shrimp and Crawfish Roll

Shrimp and Crawfish Roll

A Louisiana Seafood rendition of the classic lobster roll.


  • 1 pound medium cooked Louisiana shrimp, peeled and deveined
  • 1 pound Louisiana crawfish tail meat
  • 2 green onions, chopped
  • 1 stalk celery, finely chopped
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon chopped fresh parsley leaves
  • 1/2 teaspoon fresh thyme leaves
  • 1/2 teaspoon Cajun seasoning
  • 4 hot dog buns or hoagie rolls, split
  • 2 tablespoons salted butter, melted
  • Fresh parsley leaves


  1. In a large bowl, gently combine shrimp, crawfish, green onion, celery, mayonnaise, lemon zest and juice, parsley, thyme and Cajun seasoning. Taste and adjust seasoning as needed.
  2. Cover shrimp mixture, and refrigerate until chilled, about 30 minutes.
  3. Brush interior of buns with melted butter.
  4. In a large skillet over medium heat, add buns, butter-side down, and cook until lightly browned.
  5. Divide shrimp mixture evenly between buns, and serve garnished with parsley, if desired.

Cooking/Prep Time: 45 minutes
Serves 4

Recipe and photo credit (used with permission): Louisiana Seafood

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