Description
This decadent Cajun-style cream sauce is packed with sweet crawfish tails, bold Creole seasoning, and aromatic vegetables, all brought together with a touch of white wine and heavy cream—perfect over pasta, fish, or steak.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ cup yellow onion, finely chopped
- ½ cup green bell pepper, finely chopped
- ¼ cup celery, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy cream
- 1 teaspoon Creole seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 12 ounces cooked crawfish tails (with fat if available)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the white wine, scraping up any browned bits from the pan, and simmer for 2-3 minutes until slightly reduced.
- Stir in the heavy cream, Creole seasoning, paprika, cayenne (if using), salt, and black pepper.
- Let the sauce simmer gently for 5-6 minutes, stirring occasionally, until thickened slightly.
- Add the crawfish tails and simmer for another 3-5 minutes to heat through and blend flavors.
- Stir in the lemon juice and fresh parsley, then remove from heat.
- Serve immediately over pasta, seared fish, steak, or grits for a bold Cajun meal.
Notes
- Adjust cayenne pepper for preferred spice level.
- Use shrimp as a substitute if crawfish is unavailable.
- Perfect with linguine or creamy polenta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 120mg