New Orleans’ culinary scene is a melting pot of French, Spanish, African, and Caribbean influences, creating bold, soulful dishes you can’t find anywhere else. And if there’s one ingredient that feels like the heartbeat of Louisiana cooking it’s crawfish.

Crawfish season in New Orleans is basically a city-wide celebration. Picture this: long picnic tables covered in newspaper, piles of bright red crawfish tossed with corn and potatoes, spicy steam filling the air, and everyone eating with their hands like civilized manners just took the night off. Crawfish isn’t just food—it’s an event.

My dad was in the Navy for 23 years, which meant our family had the privilege of calling some incredible places “home” for a while. One of my absolute favorites? New Orleans.
If you’ve ever been, you know the city isn’t just a place—it’s a feeling. The air hums with jazz, the streets are lined with history, and the food? Well… the food will straight-up ruin you for anywhere else.

This Pan-Seared Red Snapper with Creamy Cajun Crawfish Sauce is my little love letter to that part of my life. It’s rich, flavorful, and looks like something from a fancy restaurant. Trust me it’s super easy and quick to make. In fact, you’ll probably find yourself walking around the kitchen like a master chef after you make it. You’re welcome!

Pan-Seared Red Snapper with Creamy Cajun Crawfish Sauce – A Taste of New Orleans on Your Plate

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Easy
Servings: 2 generous servings

Why Red Snapper & Crawfish Are a Match Made in Seafood Heaven

Red snapper has a delicate, slightly sweet flavor that pairs beautifully with bold Cajun spices. The fish is tender and flaky, so it soaks up seasonings without being overpowering.

Then comes the crawfish sauce—creamy, buttery, spicy, and absolutely loaded with Louisiana flavor. Crawfish tails have a texture somewhere between shrimp and lobster, which makes them the perfect “luxury” seafood for everyday cooking.

When you combine the two, you get a dish that’s elegant and comforting—like a jazz song that starts soft, then builds into a full brass band performance.

Ingredient Spotlight: What You Need & Why

Step-by-Step Instructions

Make the Crawfish Cream Sauce

1. Melt 2 tbsp butter in a medium skillet over medium heat.
2. Add diced onion and cook for 3–4 minutes until golden.
3. Add garlic and parsley, sautéing for another 2 minutes until fragrant.
4. Stir in crawfish tails and cook on low heat for 5 minutes.
5. Pour in heavy whipping cream and stir until sauce warms and begins to thicken.
6. Add Cajun seasoning, Worcestershire sauce, and green onions, stirring occasionally.
7. If sauce isn’t thick enough, whisk in flour and combine well.
8. Let sauce simmer on low while you cook the fish.

Pan-Sear the Red Snapper

1. In a large skillet, melt 2 tbsp butter over medium heat.
2. Season both sides of snapper fillets with paprika, Cajun seasoning, salt, and pepper.
3. Place fillets in the skillet, cooking for 4–5 minutes per side.
4. Squeeze lemon juice over the fish after flipping.
5. Fish is done when it flakes easily with a fork.

Plate & Serve

1. Place fish on a plate.
2. Spoon generous amounts of creamy crawfish sauce over the top.
3. Garnish with extra parsley or green onions if you’re feeling fancy.

Pro Tips for Restaurant-Level Results

• Pat the fish dry before seasoning—this helps create that golden crust.
• Don’t overcrowd the pan—fish needs room to sear, not steam.
• Use fresh lemon juice—bottled won’t give you that bright, zesty flavor.
• Taste the sauce before serving—Cajun seasoning blends vary in heat, so adjust to your liking.

Common Mistakes to Avoid

• Overcooking the fish – Snapper cooks quickly; pull it off as soon as it’s flaky.
• Using low-fat cream – The sauce will be thin and lack richness.
• Skipping the flour – If your sauce is too runny, it won’t cling to the fish.

Serving Suggestions & Pairings

• Classic: Serve with white rice or buttered mashed potatoes to soak up that sauce.
• Light Option: Pair with roasted asparagus or a crisp garden salad.
• NOLA-Style: Serve alongside cornbread or garlic bread to mop up every last drop.

Storing & Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently on the stove over low heat, adding a splash of cream if needed.
• Avoid microwaving the fish—it can dry out quickly.

Why You’ll Love This Recipe

This Pan-Seared Red Snapper with Creamy Cajun Crawfish Sauce is:

• Quick – Dinner in about 30 minutes.
• Impressive – Looks fancy, tastes incredible.
• Full of Louisiana Flavor – Every bite is bold, creamy, and just a little spicy.
• Versatile – Works for a weeknight treat or a dinner party centerpiece.

Before You Go…

If you make this recipe, I’d love to see it! Tag your photos on Instagram with #the_foodieshaven, leave a comment sharing how it turned out, and subscribe for more recipes that bring a little Southern magic into your kitchen. Because life is just better when dinner feels like a trip to New Orleans.

Happy Cooking,

Chrystal Brown

Pan-Seared Red Snapper with Creamy Cajun Crawfish Sauce

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Ingredients

Snapper

• ▢ 2 Red Snapper Fillets
• ▢ 2 tbsp Butter
• ▢ 1 ½ tbsp Paprika
• ▢ 1 tbsp Cajun Seasoning
• ▢ Salt and Pepper
• ▢ 2 tbsp Fresh Lemon Juice

Crawfish Creamy Sauce

• ▢ 2 tbsp Butter
• ▢ 1 medium Onion
• ▢ 2 tbsp Garlic Minced
• ▢ ½ cup Chopped Parsley
• ▢ 1 lb Peeled Crawfish Tails
• ▢ 2 cups Heavy Whipping Cream
• ▢ 2 tbsp Worcestershire Sauce
• ▢ 3 tbsp Cajun Seasoning
• ▢ ¼ cup Chopped Green Onions
• ▢ Salt and Pepper
• ▢ 1 ½ tbsp Flour

Instructions

• Melt butter in a medium skillet over medium heat. Add diced onions and cook for 3-4 minutes until golden. Add garlic and parsley and sauté until fragrant, 2 mins.
• Stir in crawfish tails cooking on low heat for 5 minutes. Add heavy whipping cream and stir until the sauce is warm and thickens. Add Cajun seasoning, Worcestershire sauce and green onion stirring occasionally. If sauce isn’t thick enough add 1 ½ tbsp of flour to sauce and stir well to combine. Let sauce simmer while you cook fish.
• Melt butter in a large skillet over medium heat. Sprinkle fish evenly on both sides with paprika, Cajun seasoning, salt and pepper. Add fillets to pan; cook 4-5 minutes flip and squeeze 2 tbsp lemon juice and finish cooking 4-5 minutes. Fish is cooked when it becomes flaky. Remove fish from skillet; keep warm. Place fish on plate then top with the creamy crawfish sauce. Enjoy!