The one thing that I truly enjoy about cooking is finding the tricks of the trade that can make life simple. I am pleased when I find a way to repurpose one recipe and transform it into a several completely different dishes. With this crawfish cream sauce recipe, I will show you how to do just that. This one sauce can go with many different meals.
How to Make Crawfish Cream Sauce
The crawfish cream sauce is made with thawed crawfish tails, cream, butter, and the onion/garlic/bell pepper mix. When cooking, something you always want to be mindful of is having all of your ingredients in place (mise-en-place), especially when making this crawfish cream sauce. This sauce is made in a matter of minutes. You do not want to add the butter to the pan when you haven’t chopped up all of your ingredients. Have everything chopped and ready to go right by the stove you will be cooking on.
Sautéing the Vegetables
When I cooked the cream sauce for this recipe, I blackened catfish in the skillet first. This adds flavor to the vegetables and additionally to the sauce. You want to cook the veggies until the onions are clear or almost there. You can rough chop your veggies or mince them if you don’t like the big chunks. I like to cut them so that they are still distinguishable but doesn’t compete with the crawfish.
Adding the Cream
It takes such a short amount of time for the cream to thicken into a nice sauce consistency. So much so that you want to have the thawed crawfish tails handy and ready to dump in. As I am adding the crawfish tails, I pour the lemon juice over the crawfish tails. Adding lemon to the cream sauce offers nice and light balance to the heaviness of the cream. It adds layer of flavor and perks up the overall taste of the cream.
Recipe for the Crawfish Cream Sauce
- 3 tbsp of butter
- 3 garlic cloves, crushed
- 1 small onion, chopped
- 1 cup of bell peppers, chopped (green, red, and yellow)
- 2 cups of Half and Half
- 2 tbsp of freshly squeezed lemon juice
- 1 lb (16 oz.) bag of crawfish tails, thawed
- Salt and Pepper to taste
- Heat pan to medium heat and melt butter
- Add garlic, onion, and bell peppers. Saute until onions are translucent. This should be about 4-5 minutes.
- Pour the half and half in to the pan. Stir and allow to cook until the cream mixture thickens.
- Once the half and half thickens, add the lemon juice, crawfish tails, and stir until everything is combined.
- Cook for an additional 2 minutes and then remove from heat.
- Serve and enjoy!
To make this recipe Keto, substitute the half and half for heavy whipping cream. Delicious!!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 131Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 116mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 4g
What Do I Serve the Sauce With
Awesome! I am so glad that you asked. I love serving the crawfish cream sauce over fried or blackened catfish. It can be served over any seafood or vegetable. Some of my favorite vegetables to serve the sauce over is asparagus. You can also serve this sauce with rice, pasta, grits, or even biscuits.