Cooking with beer, wine and spirits

Cajun Shrimp and Crawfish Skillet

Cajun Shrimp and Crawfish Skillet

Although I have never been to Louisiana, New Orleans-inspired Cajun recipes have always been my favorite type of cuisine to experiment with. This Cajun Shrimp and Crawfish skillet definitely hit the mark!

This dish was something of an experiment that came about when my grandmother and aunt came to visit. Both of them are the type of cook I aspire to be – able to take inventory of whatever is in the kitchen and turn it into a culinary masterpiece that has everyone begging for the recipe. The outcome of this particular experiment was one that I immediately knew I had to share with you all.

This spicy seafood skillet is best served with lots of crusty bread to sop up the creamy Cajun wine sauce.

Cajun Shrimp and Crawfish Skillet

This spicy seafood skillet is best served with lots of crusty bread to sop up the creamy Cajun wine sauce.
Course Main Course
Servings 4 people


  • ¼ c. olive oil
  • 1 shallot chopped
  • 6 cloves garlic minced
  • 1 c. dry white wine
  • 1 c. clam juice
  • 1 tbsp. tomato sauce
  • ½ tbsp. crushed red pepper
  • 1 tbsp. Worcestershire sauce
  • ½ tsp. Creole seasoning
  • 1 lb. large peeled shrimp shells intact
  • 1 lb. cooked crawfish tails
  • 1 tbsp. heavy cream
  • 2 tbsp. fresh basil chopped
  • 1 tbsp. fresh lemon juice
  • Salt to taste
  • French bread for dipping


  1. Heat the oil in a large skillet over medium-low heat.
  2. Season the shrimp with creole seasoning and set aside.
  3. Add the shallots and sauté until softened, about 3 minutes.
  4. Add the garlic and cook for about a minute, stirring constantly.
  5. Add the wine, clam juice and tomato sauce and raise the heat to medium-high, bringing the liquid to a boil.
  6. Once boiling, add the crushed red pepper and Worcestershire sauce before bringing the heat back down to medium-low.
  7. Simmer for 5 minutes until mixture starts to thicken, stirring frequently.
  8. Add the shrimp to the skillet and cook until pink on both sides, about 3 minutes.
  9. Add the crawfish tails and stir to warm throughout for about a minute.
  10. Stir in 1 tbsp. heavy cream and 2 tbsp. chopped basil.
  11. Remove the skillet from the heat, add 1 tbsp. fresh lemon juice, and salt to taste.
  12. Serve immediately with crusty French bread for dipping.

Recipe Notes

I get these crawfish tails at a local seafood market that sells them already peeled and cooked. If buying this way, I recommend rinsing and draining the tails thoroughly before adding to the skillet.

This seafood skillet also works well over pasta or polenta – as always, I recommend a glass of dry white wine on the side.

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