"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!" — ds114
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chopped green bell pepper
1 (8 ounce) can
1 (14.5 ounce) can
whole peeled tomatoes, undrained and chopped
1/2 (14.5 ounce) can
diced tomatoes with green chile peppers (such as RO*TEL®)
salt and pepper to taste
cooked and peeled whole crawfish tails
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crawfish in Red Sauce
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 59
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