Okie Crawfish Cardinale

Okie Crawfish Cardinale

4 tablespoons butter

½-3/4 big sweet onion, diced

8-10 fat cloves of garlic, diced (or 4-5 spoonfuls of minced garlic)

3 tablespoons flour

1 pint heavy cream

½ of a 16 oz. can tomatoes

1 small can mushrooms (or fresh mushrooms)

1 tablespoon Essence

10-15 drops hot sauce

4-6 drops Worcestershire

4-6 drops lemon juice

1 tablespoon Lawry’s

1 8 oz. package crawfish tails

1 puff pastry sheet, thawed

Cut puff pastry sheet into 9 or so pieces. Once oven is preheated to 400 degrees, put pastry on cookie sheet and bake about 14 minutes – until brown and pretty.

Melt butter in big skillet over medium heat. Add onions and sauté until clear. Add garlic and sauté another couple of minutes. Add flour and stir to ensure all grains have butter. Add cream and stir to make gravy. Continue cooking over medium heat while adding seasonings. The gravy must come to a light boil to thicken properly.

Add several sprinkles of Essence, good amount of hot sauce, a little Worchestershire, a few drops lemon juice, and couple of sprinkles of Lawry’s. Finally add tomatoes and mushrooms. Stir and taste test. Need more hot sauce?

Put in thawed crawfish at end and let simmer a few minutes to get happy.

Best served over the puff pastry in a bowl or plate with high sides. Place pastry square in dish then ladle crawfish gravy over it.


This is a quick and delicious treat that serves 4 adults. It reheats nicely, but it is a good idea to cook fresh puff pastry each time.

Outside of New Orleans, crawfish tails are generally found in the seafood area of the freezer section in 8 ounce packages. One package makes a nice dish. Two packages make a supreme dish!

Puff pastry is found in the frozen breads section of the grocery store. Just follow the directions on the package to prepare. It is a light, puffy, crunchy addition to this dish. If you don’t have puff pastry or can’t find any, this dish is also delicious served over rice.

Essence is Cajun base seasoning from chef Emeril Lagasse. If you don’t have Essence, other Cajun seasoning can be substituted.

This dish is not hot as seasoned here. If you prefer a hotter dish, add more hot sauce or even hot peppers to the gravy.

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