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Crawfish Newburg

Crawfish Newburg

This crawfish dish uses crawfish tailmeat, butter, cream, Cayenne pepper, lemon juice and more. Serve this over hot biscuits or toast point and you have a feast!


  • 1 lb. Louisiana crawfish tailmeat
  • 1/4 c. butter or margarine
  • 2 ½ T. flour
  • 3/4 t. salt
  • Cayenne pepper to taste
  • Dash of nutmeg
  • 1 pt. half & half cream
  • 2 egg yolks, slightly beaten
  • 2 T. sherry or lemon juice
  • Hot biscuits or toast points


  1. Melt butter or margarine. Stir in flour and seasonings.
  2. Add half & half gradually and cook until thick and smooth, stirring constantly. Stir a little of the hot mixture into egg yolks. Add yolks to remaining sauce, stirring constantly.
  3. Add crawfish and heat thoroughly. Remove from heat and stir in sherry or lemon juice.
  4. Serve immediately over hot biscuits or toast points.

Serves 6.

*Note: If you do not have crawfish available in your area, peeled shrimp will work just fine in this recipe.

Recipe is courtesy of Leslie Davis at Louisiana Crawfish and Marketing Board

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