Creole Lemon Cream Sauce
  • ¼ cup butter
  • 1 shallot, minced
  • ½ cup dry white wine
  • 1 tablespoon lemon zest
  • ¼ cup fresh lemon juice
  • ½ cup heavy whipping cream
  • ½ teaspoon Creole seasoning
  • 8 ounces cooked crawfish tails
  1. In a large skillet, melt butter over medium heat. Add shallot; cook for 
2 minutes. Add wine and lemon zest and juice; bring to a boil. Reduce heat, and simmer for 2 minutes.
  2. Stir in cream and Creole seasoning. Return to a boil, reduce heat, and simmer until sauce is slightly thickened, 
about 5 minutes. Stir in crawfish. Keep warm until ready to serve.
Recipe by Louisiana Cookin at