Luscious, rich and OH SO GOOD you are going to fall in love with this Crawfish Cream Sauce.  Inspired by the famous Crawfish Monica that you can find at Jazz Fest every year, this Crawfish Cream Sauce is served over pipping hot Fried Mozzarella instead of tossed with pasta.  Make sure you have plenty of crusty bread on hand to sop up every last drop of that sauce!

I have been wanted to make this Crawfish Cream Sauce all season long, but we never seem to have enough crawfish left over after a boil to do so!!  I guess there are worse things to complain of.

If you are like me and have to buy crawfish tails, always buy Louisiana crawfish and make sure not to buy crawfish from China.  Louisiana crawfish are cleaner, more flavorful and have a better texture.  Chinese crawfish tend to be small, darker, and tend to be more rubbery and can have an odd almost chemical like taste.

What is Crawfish Cream Sauce Made of?

• Crawfish.  Only use Louisiana Crawfish.  If you can’t find them you can substitute with shrimp or send me a message and I help you find some to be delivered.
• Butter.  Real butter, not margarine or the fake stuff you will taste the difference.
• Heavy Cream and Milk.  The combination of the two make for a luxurious sauce.
• Garlic.  Cuz garlic!! 
• Green Onions.  The green onions give the dish a mild oniony flavor without overpowering the delicate crawfish.  You can also sauté down some onions or shallots if you would like, but I don’t find them necessary in this dish.
• Cajun Seasoning.  You can find my recipe here, make your own or use store bough (blah!).  Just remember to adjust the seasoning to your taste as a lot of store bought seasonings can be quit salty tasting.
• White wine.  For extra zing!
• Parmesan Cheese.  Other than flavor, it helps to thicken the cream sauce so no flour is necessary.  It’s a little more extra work, but grate your own.  It tastes better than the pre-grated stuff!

How to make Crawfish Cream Sauce?

• Melt the butter in a large skillet and sauté the garlic and green onions.

• Add the white wine and cook down, the add the heavy cream, milk, and Cajun seasoning.

• Add in the Parmesan cheese and melt.

• Toss in the crawfish tails and cook until heated through.

• Finish with a splash of lemon juice and serve over Fried Mozzarella with extra Parmesan cheese.

Ingredients in Fried Mozzarella:

• Fresh Mozzarella, flour, eggs, and breadcrumbs with just enough oil for frying.  That’s it!  It couldn’t be simpler to throw together.

How to make Fried Mozzarella?

• Heat about 2″ of oil to 350.
• Slice fresh Mozzarella into 1/4 to 1/2″ medallions.

• Set up a dredging station with the flour, eggs, and breadcrumbs.

• Dredge the Mozzarella first in the flour, then in the eggs, and lastly in the breadcrumbs.

• Fry in oil until golden, about 2-3 minutes.

How to store Crawfish Cream Sauce:

• Store in an airtight container in the refrigerator for up to 3 days.  You can also freeze up to 3 months, just defrost in the refrigerator for 12-24 hours before reheating.
• It is best reheated on the stovetop of a low heat.  Just make sure to stir vigorously so that the sauce doesn’t separate.

Variations:

• Toss with the pasta of your choice.  I love rotini as the sauce gets nice and caught up in all of those creases.
• Serve over fried or blackened catfish.
• It pairs well with any type of seafood, scallops are a particular favorite.

If you love it, leave a comment below.  I would love to hear from you and this would help me with future recipes! 

Contact me if you would like to see any of your childhood favorites updated or reinvented.