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
Creamy Crawdad Sauce
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
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.
Leave a Reply