Search thousands of recipes reviewed by home cooks like you.

Crawfish in Red Sauce

  • Prep

  • Cook

  • Ready In

ds114

This is crawfish time and this is made with left over crawfish tails. A rich tomato sauce, spicy and served over noodles or rice. Serve over fresh cooked spaghetti or rice. If desired sprinkle with cheese. I have added cooked ham or sausage to this!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 243 mg
  • 81%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic, onion, bell pepper, and celery. Cook and stir until the onion is translucent and the celery is tender, about 10 minutes. Stir in the tomato sauce, chopped tomatoes with their juice, and diced tomatoes; season to taste with salt and pepper. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes.
  2. Stir in the crawfish tails, and simmer until hot, 5 to 10 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jan.O
16
6/24/2009

I made this with Crawfish tails and shrimp also. It is rich and has a definite "Nahlins" flavor!I did spice it a bit, but only because we like our seafood dishes, with a little "heat". One side thought. This site is meant for constructive comments and information. After all,we are trying to help each other feed our families good and tasty meals. Silly reviews do nothing to promote the good will that this site is all about. Good will and Good food!!

Emily Tisdale
1
7/15/2012

Extremely confusing recipe...the five pounds of crawfish tails must mean five pounds of living crawfish cooked and the tail meat extracted from them. I used two pounds of cooked tail meat and the sauce was just the right amount to cover. Another problem I had was that one of those pounds of crawfish were frozen from a boil we'd had earlier and were very spicy. The other pound was purchased and had no seasoning at all. Even after cooking...one bite had good flavor then another bite was rather bland. If unseasoned tailmeat is used, I'd suggest at least a teaspoon of Cajun seasoning to be added. Also, more celery and perhaps more bell pepper would add as well. As is, this recipe barely makes a four.