Description

These Cajun-inspired crawfish rolls put a bold spin on classic seafood sandwiches. Juicy crawfish meat gets tossed in a creamy, tangy sauce with warm spices, then tucked into soft, lightly toasted rolls. The result? A comforting yet flavor-packed dish that feels right at home at summer gatherings, laid-back dinners, or picnic tables by the water. If you love coastal flavors or want a fun way to serve seafood without fuss, this recipe is about to earn a permanent spot in your rotation.

Ingredients

Scale

For the Crawfish Filling

1 pound crawfish tails, cleaned and ready to use
1 tablespoon olive oil
1 tablespoon butter (halal-certified if needed)
2 garlic cloves, finely chopped
½ cup celery, diced small
½ cup red bell pepper, diced
2 green onions, thinly sliced
½ teaspoon paprika
½ teaspoon cayenne pepper (optional, adjust to taste)
Salt and black pepper, to preference

For the Creamy Sauce

1 tablespoon fresh lemon juice
½ cup mayonnaise (halal-certified)
2 teaspoons Dijon mustard

For Serving

4 soft sandwich or sub rolls (halal-certified)
Chopped fresh parsley, optional
Lemon wedges, optional

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Instructions

Make the Crawfish Mixture
- Heat the olive oil and butter together in a skillet over medium heat. Once melted, add the garlic and cook briefly until aromatic, about 30–60 seconds. Stir in the celery, red bell pepper, and green onions, cooking until the vegetables soften and become fragrant, roughly 3–4 minutes.
- Add the crawfish tails to the pan and gently stir to combine. Cook just until the crawfish are warmed through, about 4–5 minutes. Sprinkle in the paprika and cayenne (if using), then season with salt and black pepper. Toss well so the seasoning coats everything evenly.
- Remove the skillet from heat and drizzle in the lemon juice. Fold in the mayonnaise and Dijon mustard, mixing until the crawfish are coated in a smooth, creamy sauce. Taste and adjust seasoning as needed.
Prepare the Rolls
- Slice each roll lengthwise, keeping one side intact. Place the rolls cut-side down in a dry skillet over medium heat and toast for 2–3 minutes, until lightly crisped and golden around the edges.
Assemble and Serve
- Spoon the crawfish mixture generously into each warm roll, spreading it evenly from end to end. Finish with a sprinkle of fresh parsley if desired, and serve with lemon wedges on the side for an extra pop of brightness.
- Enjoy right away while the rolls are warm, or pair with a simple salad or fries for a complete meal.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Serving Size: 1 serving
Calories: 500 calories
Fat: 22 g
Carbohydrates: 40 g
Protein: 25 g