Ingredients:

  • 4 tbsp Unsalted Butter
  • 0.5 cup Yellow Onion, finely minced
  • 0.25 cup Green Bell Pepper, finely minced
  • 0.25 cup Celery, finely minced
  • 3 cloves Garlic, smashed and minced
  • 1.5 cups Heavy Whipping Cream
  • 0.5 cup Seafood Stock
  • 0.25 cup Dry White Wine
  • 1 tsp Worcestershire Sauce
  • 1 lb Louisiana Crawfish Tails
  • 1 tbsp Creole Seasoning
  • 0.5 tsp Smoked Paprika
  • 0.25 cup Green Onions, thinly sliced
  • 2 tbsp Fresh Parsley, chopped
  • 0.5 tsp Lemon Juice

Instructions:

  1. Melt the butter over medium heat in a large heavy-bottomed skillet. Add the onion, bell pepper, and celery. Cook for 6–8 minutes until the vegetables are translucent and the edges begin to turn golden. Add the garlic and cook for 30 seconds until fragrant.
  2. Pour in the white wine, using a spatula to scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half. Stir in the seafood stock, Worcestershire sauce, and Creole seasoning.
  3. Lower the heat to medium-low. Slowly pour in the heavy cream while whisking constantly. Simmer gently for 8–10 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Fold in the crawfish tails (including any liquid/fat from the bag) and green onions. Simmer for 2–3 minutes using residual heat to warm the tails through without overcooking them.
  5. Stir in the fresh parsley and lemon juice. Adjust seasoning with additional Creole spice if desired and serve immediately over your protein of choice.