Blackened Crawfish Creole Recipe
Make Blackened Crawfish Creole Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crawfish Preparation
Creole Sauce
Serving
Method
Crawfish Preparation
- 1
Season the Crawfish
In a mixing bowl, combine the crawfish tails with blackening seasoning and olive oil. Toss well to coat the crawfish evenly with the seasoning.
- 2
Heat the Skillet
Heat a large skillet over medium-high heat. Once hot, add the seasoned crawfish and cook for about 2-3 minutes until they are just cooked through and start to blacken. Remove from skillet and set aside.
Creole Sauce
- 3
- 4
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 5
Combine Ingredients
Add the diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, Cajun seasoning, salt, and black pepper. Stir well to combine.
- 6
Simmer the Sauce
Bring the mixture to a simmer and let cook for about 10 minutes, allowing the flavors to meld together.
- 7
Return Crawfish
Add the cooked crawfish back to the skillet and simmer for another 5 minutes until heated through. Stir in the fresh parsley before serving.
Serving
- 8
Serve the Dish
Serve the blackened crawfish creole over a bed of cooked rice. Garnish with additional parsley if desired.
