Go Back
Crawfish Tail

Crawfish Tail

The ultimate comfort food, Crawfish Tail is rich, tender, and bursting with flavor. Perfect for a quick weeknight dinner, this dish combines sweet crawfish meat with aromatic spices for a delightful meal. Try it tonight!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds crawfish tail meat Defrosted
  • 2 teaspoons smoked paprika
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 2 tablespoons olive oil or butter
  • 3 cloves garlic minced
  • 1 tablespoon cajun seasoning above
  • 2 teaspoons parsley minced
  • 1/2 teaspoon chili flakes optional
  • 1 lemon juice and zest
  • 1/4 teaspoon chili flakes
  • 2 tablespoons parsley minced, or a blend of herbs

Equipment

  • Wooden Spoon
  • Blender
  • Skillet
  • Mixing Bowl
  • Chef's Knife
  • Frying Pan

Method
 

  1. Prep the pan: Heat butter or olive oil in a skillet over medium heat. You want the oil to shimmer, indicating it's hot enough to sauté.
  2. Add garlic, cajun spice, and the rest of the herbs and chili flakes to the hot oil. Stir frequently for about two minutes until the mixture becomes fragrant.
  3. Now it’s time to introduce the star of the show. Gently add the crawfish tail meat to the skillet, ensuring every piece gets coated in that heavenly spice mix.
  4. Season with additional cajun seasoning and smoked paprika to taste. This is where your dish starts to come alive with flavor!
  5. Stir gently, allowing everything to mix well, and cook for about three to four minutes until the crawfish is heated through. Watch for that beautiful color change!
  6. As the final touch, squeeze fresh lemon juice over the top and sprinkle with chopped parsley for a pop of color and freshness.
  7. Serve immediately while hot, and watch your guests devour this delightful dish!

Notes

If you have leftovers, store them in an airtight container in the fridge for up to three days. You can freeze cooked crawfish in a sealed container for up to three months. Thaw in the fridge overnight before reheating.