Creole Crawfish Cream Sauce

Modern Grace

1/2 lb. peeled crawfish tails

2 tsp. Tony Chachere’s Creole Seasoning

1/2 cup onion, bell pepper, and celery seasoning blend

1/2 tsp. Tabasco

2 oz. cream cheese

1 cup heavy cream

1 tbsp. butter (separate)

1.       Sauté seasoning blend in a skillet over high medium-heat with 1/2 tbsp. butter until onions appear semi-translucent.

2.       Combine crawfish, Tony’s, and Tabasco to the skillet mixture and cook for about a minute longer.

3.       Add cream cheese and slowly stir in the heavy cream and bring to a boil, cook for around 3 minutes, stirring frequently.

4.       Toss in the remaining butter and fold sauce into itself until the butter is melted and dispersed throughout.

5.       Serve immediately over baked potato, catfish or pasta.