Crawfish Creole Recipe
Same as the Shrimp Creole, with our Craw-dads.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crawfish Creole Ingredients
Method
Crawfish Creole Directions
- 1
Prepare the Base
In a large skillet or pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) and sauté until softened, about 5 minutes.
- 2
Add Aromatics
Stir in the minced garlic and cook for an additional minute until fragrant.
- 3
Incorporate Tomatoes
Add the canned diced tomatoes (with juice) and tomato sauce to the skillet. Stir well to combine.
- 4
Season the Mixture
Add the Cajun seasoning, bay leaves, salt, black pepper, and hot sauce. Mix thoroughly and bring to a simmer.
- 5
Add Crawfish
Once simmering, add the crawfish tails to the pot. Stir to ensure they are evenly distributed in the sauce.
- 6
Simmer
Reduce the heat and let the mixture simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally.
- 7
Serve
Remove the bay leaves. Serve the crawfish creole over cooked rice and garnish with chopped green onions. Adjust hot sauce to taste.
