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Crawfish in Red Sauce


"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!"
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1 h 15 m servings 214 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 214 kcal
  • 11%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 5.5g
  • 2%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 243 mg
  • 81%
  • Sodium:
  • 432 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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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 ...

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 t...

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