Creole Crawfish Cream Sauce

Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.

The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based) 

Creole Crawfish Cream Sauce

1/2 lb. peeled crawfish tails
2 tsp. Tony Chachere’s Creole Seasoning
1/2 cup onion, bell pepper, and celery seasoning blend
1/2 tsp. Tabasco
2 oz. cream cheese
1 cup heavy cream
1 tbsp. butter (separate)

Sauté seasoning blend in a skillet over high medium-heat with 1/2 tbsp. butter until onions appear semi-translucent.
Combine crawfish, Tony’s, and Tabasco to the skillet mixture and cook for about a minute longer.
Add cream cheese and slowly stir in the heavy cream and bring to a boil, cook for around 3 minutes, stirring frequently.
Toss in the remaining butter and fold sauce into itself until the butter is melted and dispersed throughout.
Serve immediately over baked potato, catfish or pasta.

As seen in Modern Grace Magazine