Atchafalaya Crawfish Cream Sauce


1/4 pound butter
2 cups Creole mix
1 clove garlic (minced)
1 cup roasted red pepper (diced)
1/2 tsp. dried basil
1/4 Tsp dried thyme
1 Tbsp Crawfish Town USA Seasoning Blend
2 cups parmesan cheese
1/2 quart heavy cream
2 pounds crawfish
1 Tbsp blond roux


  • Melt butter and cook Creole mix for 2-3 minutes, then add garlic and cook for 2 minutes
  • Add red pepper and seasonings, then heavy cream and parmesan cheese.
  • Cook until cheese is melted, then add crawfish tails and blond roux and cook until a creamy consistency is achieved.
  • This is a great topping for just about anything. Makes about 1 quart.