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.

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Creamy Crawdad Sauce


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.



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


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.