Louisiana Crawfish Tails And Shrimp In Cajun Seasoning Topped With A Creamy Lemon Butter Garlic Sauce Recipe

Pat dry and season

Pat the shrimp and crawfish tails dry with paper towels. In a bowl, toss shrimp and crawfish with 1 tablespoon Cajun seasoning, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika until evenly coated. If using crabmeat as add-on, gently fold it into a small bowl and set aside chilled—do not overmix or break lumps.

Rest

Let the seasoned seafood rest 5–10 minutes at room temperature so the seasoning adheres.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When shimmering, add the shrimp in a single layer (do not overcrowd). Cook 1.5–2 minutes per side until pink and just opaque; remove shrimp to a plate and tent with foil.

Add another 1 tablespoon butter to the skillet. Add crawfish tails and sauté quickly 1–2 minutes just to warm through and pick up browned bits; remove to the shrimp plate. Wipe skillet with a paper towel if there is excessive burnt residue, leaving fond for sauce flavor.

Reduce heat to medium. Add remaining 4 tablespoons butter to the skillet. When melted, add the minced garlic and minced shallot and cook 30–45 seconds until fragrant but not browned.

Sprinkle 1 teaspoon flour over the garlic/shallot and stir for 20–30 seconds to cook the raw flour taste—this will slightly thicken the sauce.

Slowly pour in 3 fl oz chicken or seafood stock, scraping the bottom of the pan to deglaze and dissolve browned bits. Bring to a gentle simmer for 1 minute.

Stir in 1 cup heavy cream, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional), and the remaining 1 tablespoon Cajun seasoning, 1/2 tsp smoked paprika, and a pinch of salt and pepper. Simmer gently for 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a squeeze of lemon if needed.

Stir in lemon zest, chopped parsley, and chives. Keep sauce warm over low heat but do not boil aggressively or the cream may break.

Return shrimp and crawfish tails to the skillet with the warm sauce. Gently toss to coat and heat through 1–2 minutes. If using crabmeat, fold it in very gently at the end just to warm (about 30 seconds) so lumps remain intact.

Taste and adjust final seasoning with salt, pepper, more lemon juice, or a dusting of extra Cajun seasoning if desired.

Turn off heat. Sprinkle additional parsley and chives on top.

Serve immediately over cooked pasta, rice, or with crusty bread to soak up the sauce. Garnish with lemon wedges and offer extra hot sauce or Cajun seasoning at the table.