Beazell's Cook Book

Crawfish Cream Sauce by Lisa Dantin

Recipe detail

  • ( 7 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Crawfish Cream Sauce - Contributed by Lisa Dantin  




1 tablespoon olive oil

1/2 onion, chopped fine

1 tablespoon minced garlic

1 tablespoon Beazell's Cajun Seasoning

1 pint heavy cream

1 pound crawfish tails

1 tablespoon Worcestershire sauce

1 tablespoon Dat sauce or other hot sauce of your choice
Salt & pepper, to taste

Handful of chopped green onions



Sauté the first 4 ingredients until onions are clear.

Add to skillet the next 4 ingredients.

Bring to a boil, then reduce to simmer... add salt and pepper to your liking.

Add one handful of chopped green onions and simmer for about 5 minutes... serve over whatever you want to.


Only registered unsers may submit comments, please log in if you want o comment