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A rich and creamy Cajun classic, this sauce is loaded with tender crawfish tails, the holy trinity of vegetables, and a perfect blend of spices. It's the ultimate topping for rice, pasta, or fried fish, bringing a taste of Louisiana to your table.
Create the Blond Roux
Sauté the Holy Trinity
Build the Sauce Base
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A rich and creamy Cajun classic, this sauce is loaded with tender crawfish tails, the holy trinity of vegetables, and a perfect blend of spices. It's the ultimate topping for rice, pasta, or fried fish, bringing a taste of Louisiana to your table.
This cajun_creole recipe takes 40 minutes to prepare and yields 4 servings. At 618.03 calories per serving with 26.19g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Season and Simmer
Finish and Serve
If crawfish are unavailable, you can substitute them with an equal amount of cooked, peeled, and deveined small shrimp.
For extra heat, add a finely minced jalapeño or serrano pepper along with the holy trinity, and increase the amount of cayenne pepper.
For a slightly lighter sauce, you can replace the heavy cream with an equal amount of evaporated milk or half-and-half.
Brown 1/2 pound of sliced andouille sausage in the pot before making the roux. Remove the sausage, then proceed with the recipe, adding the cooked sausage back in with the crawfish.
Crawfish are an excellent source of high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and overall body function.
This dish provides important B vitamins, particularly Vitamin B12 from the crawfish, which is crucial for healthy nerve function and the formation of red blood cells.
Crawfish are a good source of minerals like selenium, a powerful antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
Absolutely! This sauce is delicious with shrimp. Use 1 pound of small, cooked, peeled, and deveined shrimp. Add them at the very end, just as you would with the crawfish, and heat through for 2-3 minutes.
Lumps usually form when the liquid is added too quickly to the roux. To fix it, you can whisk the sauce vigorously for a minute or two. If that doesn't work, carefully use an immersion blender for a few seconds to smooth it out.
To reduce the heat, simply omit the cayenne pepper. You can also use a mild Cajun or Creole seasoning blend, as some brands are spicier than others.
Store any leftover crawfish sauce in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a saucepan over low heat, stirring occasionally. You may need to add a splash of stock or cream to restore its original consistency.
Crawfish sauce is a rich and indulgent dish, primarily due to the butter and heavy cream, which makes it high in fat and calories. While it provides a good amount of protein from the crawfish, it's best enjoyed in moderation as part of a balanced diet.
A single serving of this Crawfish Sauce contains approximately 550-600 calories, not including what it is served with (like rice or pasta). This is an estimate and can vary based on the specific ingredients used.