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Crawfish Creole

Crawfish Creole

This crawfish dish is filled with crawfish tailmeat, along with tomatoes, margarine, Cajun/Creole seasonings, and more. Serve this over rice, and you have a feast!


  • 2 lbs. Louisiana crawfish tailmeat
  • 2-2 1/2 c. water
  • 1 14-oz. can diced tomatoes
  • 1 sm. can tomato paste
  • 2 T. margarine
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1/4 c. chopped green onions
  • 1 t. Cajun/ Creole seasoning
  • Dash garlic powder
  • 1 T. parsley
  • 1 T. sugar
  • 1-2 t. salt, to taste
  • 1 t. lemon pepper
    1/3 c. flour
  • 1/3 c. cooking oil


  1. Sauté’ chopped vegetables in margarine until soft.
  2. While vegetables are simmering, make a roux with the flour and oil, stirring until it reaches a caramel color. Add softened vegetables to the
  3. roux.
  4. Add tomatoes and stir. Simmer for 5 minutes.
  5. Add tomato paste and other seasonings. Add water until it reaches desired consistency. Cover and simmer for 15 minutes.
  6. Add crawfish and stir over medium heat for about 3 minutes. Cover and simmer over low heat for 5 minutes. Sprinkle in parsley.
  7. Serve over rice. Freezes very well.

*Note: If you do not have crawfish available in your area, peeled shrimp will work just fine in this recipe.

Recipe is courtesy of Leslie Davis at Louisiana Crawfish and Marketing Board

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