Crawfish Marinara

Prep Time: 1 Hour
Yields: 6 Servings

When you mix together pieces of Cajun cooking and Italian cuisine, how can it possibly go wrong? Ingredients such as crawfish and pepper sauce alongside marinara, will guarantee a delightful dish!


1 pound crawfish tails
vegetable spray
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped bell peppers
1/4 cup minced garlic
1/2 cup sliced mushrooms
1 (8-ounce) can tomato sauce, no salt added
1 (8-ounce) can diced tomatoes, no salt added, drained
2 tbsps basil
1 tbsp thyme
1/4 cup sliced green onions
1/4 cup chopped parsley
1 cup defatted chicken stock, unsalted
salt substitute to taste
black pepper to taste
Louisiana Gold Pepper Sauce to taste


Spray a large saute pan with vegetable spray then place over medium-high heat. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Add mushrooms, tomato sauce and tomatoes. Bring to a rolling boil then reduce heat to simmer. Allow to cook 10-15 minutes. Add basil, thyme, green onions and parsley. Fold in crawfish tails and allow to simmer an additional 5-10 minutes. Add stock as needed to retain volume. Season to taste using salt substitute, pepper and Louisiana Gold. Serve hot in chafing dish with French bread croutons or over Rotini pasta.