Total Time
Prep 30 mins
Cook 30 mins

This is my favorite "go to" appetizer/dip because it is so easy and tastes so great. You can serve this as a dip with crackers or serve it in patty shells, whichever you prefer.

Ingredients Nutrition


  1. In a large heavy skillet melt 1/4 cup butter.
  2. Add crawfish and saute 10 minutes.
  3. In another large skillet melt the remaining 1/4 cup butter and saute the green onions, garlic and parsley.
  4. Blend in the flour with the onion mixture and gradually add the cream, stirring constantly to make a thick sauce.
  5. Add the sherry and the crawfish to the cream sauce and the seasonings to taste, mixing well.
Most Helpful

My family has crawfish ponds in south La. and I end up with about 40 pounds of tails at the end of crawfish season and must make room for the "new crop" which is getting ready to start soon. I tried this recipe and think I could eat it over rice it's soooo good!!!! From one Lafayette, Louisianaian to another..."mais cher that's good eatin! "

cajun chef in Louisiana October 17, 2006