• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About Melissa
  • Recipes
  • Press
  • Restaurants
  • Competition
  • Contact
  • Shop

Melissa Cookston

A Food Blog from The Winningest Woman in BBQ

October 17, 2021 By Melissa Leave a Comment

Creamy Crawdad Sauce

I made this Creamy Crawdad Sauce as a dipping sauce for my Louisiana Meat Pies recipe.  But, it is so good, you’ll want to use it in any number of ways.  Use it as a sauce over some grilled fish filets, or as an amazing dip with some home-made toasted bread bites.  Any way you want, this will make a winning recipe you can put in your repertoire!

Creamy Crawdad Sauce

This is really a simple sauce.  It relies on reducing the sauce for thickness, or you can help it along with a bit of flour (I use Wondra flour a lot in cooking.) The recipe only takes about 15-20 minutes to prep and make, so it can come together quickly for a dinner party.  Also, you can make this a day ahead of time, then just reheat when needed.  I use my Cajun Seasoning recipe in this, but feel free to use your favorite cajun seasoning.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Crawdad Sauce


  • Author: Melissa Cookston
Print Recipe
Pin Recipe

Description

This flavorful sauce just sings with Cajun spice and the flavor of crawdads (crawfish.) I made this recipe for my Louisiana Meat Pies recipe, but it’s amazing served as a regular dip, or as a sauce over fish.


Ingredients

Scale

2 TBS butter

1 TBS Cajun seasoning

1 TBS minced garlic

1/4 cup chopped onion

1/2 cup chopped bell pepper

1 cup heavy cream

½ lb crawfish tails

½ cup cheddar cheese


Instructions

In a saucepan over medium-high heat, add butter, garlic, onion, and bell pepper and cook until softened.  Add crawfish tails and cook for 2 minutes.  Add heavy cream, then reduce heat to medium.  Stirring often, cook until cream is thickening.  Add cheese and cook while stirring until cheese is melted and a thick consistency is reached.  You may add a tsp of flour if necessary to thicken.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

FacebookTweetPin

Filed Under: Appetizers, Cooking, Dressings and Sauces Tagged With: crawfish, dip, sauce

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Footer

The BBQ Allstars

About Melissa Cookston

Melissa Cookston is a 7-time world barbecue champion; owner of Memphis BBQ Company, a successful barbecue restaurant with locations in Horn Lake, Mississippi and Dunwoody, Georgia; an author of two cookbooks, “Smokin in the Boy’s Room” and “Smokin’ Hot in the South;” and a celebrated southern Delta chef who is sponsored by Prairie Fresh.

Quick Links

  • Popular Recipes
  • Contact
  • Privacy Policy
  • Press

Follow Melissa

  • Menu Item
  • Menu Item
  • Menu Item

Secure Checkout

We accept all major credit cards including Visa, Mastercard, American Express, and Discover. All payment data is transferred securely to through our secure payment gateway.

Search the Website

Copyright ©2022 · Melissa Cookston - All Rights Are Reserved · Powered by WordPress.