Crawfish And Andouille Sausage Pizza Recipes

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Pasta Jambalaya with Crawfish and Andouille Sausage image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound dry angel hair pasta
1/4 cup kosher salt
2 tablespoons olive oil
8 ounces andouille sausage, diced into 1/2-inch pieces
1/4 cup small-diced yellow onion
1 tablespoon minced garlic
1 cup green zucchini, small dice
1/2 cup small-diced red bell pepper
One 19-ounce can diced tomatoes
1 tablespoon chopped fresh thyme
1/2 cup heavy cream
1 pound cooked crawfish tails
2 tablespoons chopped fresh basil
1 tablespoon seafood seasoning, such as Old Bay
1/2 cup grated Parmesan

Steps:

Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

ANDOUILLE SAUSAGE AND MOZZARELLA PIZZA

Andouille Sausage And Mozzarella Pizza image

Provided by Nancy Harmon Jenkins

Categories dinner, pizza and calzones, main course

Time 2h

Yield Ten servings

Number Of Ingredients 11

Ingredients

4 teaspoons dry yeast
1/2 cup rye flour
2 tablespoons milk
4 tablespoons olive oil, plus olive oil for greasing the bowl
3/4 teaspoon salt
3 1/2 cups unbleached flour, plus flour for dusting the board
1 1/2 pounds andouille sausage
1/2 cup olive oil
1 pound mozzarella cheese, thinly sliced
2 teaspoons fresh sage, finely chopped
2 garlic cloves, finely chopped

Steps:

To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
Preheat the oven to 450 degrees.
For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.

Nutrition Facts : @context http, Calories 1081, UnsaturatedFat 65 grams, Carbohydrate 43 grams, Fat 91 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 22 grams, Sodium 946 milligrams, Sugar 1 gram

CAJUN SHRIMP AND ANDOUILLE NACHOS

Cajun Shrimp and Andouille Nachos image

Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

½ pound andouille sausage, sliced
1 small yellow onion, diced
½ red bell pepper, diced
½ green bell pepper, diced
1 celery rib, diced
1 (12 ounce) bag tortilla chips
12 ounces raw peeled and deveined shrimp
1 tablespoon olive oil
2 teaspoons seafood seasoning (such as Old Bay®)
1 (8 ounce) package shredded Colby Jack cheese

Steps:

Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE

Cajun Crawfish and Andouille Fettuccine image

Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.

Provided by TheGrumpyChef

Categories Cajun

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb butter
1 bunch green onion, chopped
1/2 cup parsley, finely chopped
1 lb crawfish tail, and fat
1/3 lb andouille sausage, finely chopped
4 tablespoons flour
2 pints cream
red pepper, to taste
1 lb fettuccine, cooked

Steps:

Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
Cook over med-low heat, stirring constantly until thickened.
Serve over fettuccine with your favorite garlic bread.

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