- 1 tablespoon olive oil
- 2 tablespoons Creole seasoning
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 1 Ib crawfish tails (peeled and cleaned)
- 2 cups heavy whipping cream
- 1 tablespoon hot sauce (adjust to taste)
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
- 1 tablespoon unsalted butter
- ¼ cup green onions, chopped
- Optional garnish: fresh parsley or chives for extra freshness
Required Kitchen Tools
When I prepare Crawfish Cream Sauce, I like to have the right tools on hand to make the process smooth and enjoyable. Here are the essentials I recommend:
- Large Skillet or Sauté Pan – A wide pan helps the sauce reduce evenly and gives the crawfish room to cook without overcrowding.
- Wooden Spoon or Heat-Safe Spatula – For stirring the sauce and scraping up those delicious browned bits that add extra flavor.
- Measuring Cups and Spoons – Precision matters when balancing spices and cream.
- Sharp Chef’s Knife – For mincing garlic, shallots, and chopping green onions quickly and finely.
- Whisk – Useful for blending the cream, hot sauce, and Worcestershire into a silky, lump-free sauce.
Having these tools handy makes cooking easier, but also ensures that every bite of your Crawfish Cream Sauce comes out perfectly rich and flavorful.
