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Cajun Crawfish Tails

The story goes that the lobsters missed those people from Nova Scotia so bad, they followed them to southern U.S. But as they traveled, they shrunk and, when they arrived, they were the little crawdads we see today. And Cajun is synonymous with rich, flavorful and spicy food. And this recipe won't disappoint.

Course: Main Course, main dish
Cuisine: Cajun, fish, seafood, shellfish, Southern
Keyword: bayou, cajun, crawdads, crayfish, shellfish, spicy
Servings: 4 servings
Author: HelenFern
  • 24 oz fresh or frozen Crawfish tails
  • 1/3 cup butter
  • 1/4 cup Cajun spice mix
  • Cooked Rice to serve over
  • minced fresh chives to garnish
  1. If you are using frozen, thaw them out and dry on paper towels.

  2. Toss the raw tails in 1/4 cup of the Cajun spice mixture. Let it sit for about 30 minutes. 

  3. Melt the 1/2 the butter in a heavy skillet. When it starts to bubble, carefully toss in the crawfish and gently stir.

  4. Stir in 1/4 cup of the spice mixture and cook until the tails start to firm up. You'll only need to cook them a short time, 5 or 10 minutes. Be careful not to over cook.  

  5. Add the remaining butter and allow to melt off the heat.

  6. Serve hot over rice and garnish with minced chives.

Recipe Notes

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