Andouille Sausage and Crawfish Linguine

Andouille Sausage and Crawfish Linguine
5.0 from 1 reviews
Andouille Sausage and Crawfish Linguine
Makes 4 to 6 servings
  • 1 (16-ounce) package andouille sausage, chopped
  • 1 cup minced onion
  • ½ cup minced green bell pepper
  • ½ cup minced yellow bell pepper
  • 3 cloves garlic, minced
  • 1 (32-ounce) carton chicken broth
  • 1 (15-ounce) can tomato sauce
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 cup heavy whipping cream
  • 1 tablespoon Creole seasoning
  • ¼ teaspoon sugar
  • 1 (16-ounce) package linguine
  • 16 ounces cooked crawfish tails
  • 1 teaspoon grated lemon zest
  • 2 tablespoons chopped fresh parsley
  • Garnish: chopped fresh parsley, shaved Parmesan cheese
  1. In a large Dutch oven, cook sausage, onion, bell peppers, and garlic over medium heat, stirring occasionally, until vegetables are tender.
  2. Stir in broth, tomato sauce, tomatoes, cream, Creole seasoning, and sugar; bring to a boil. Stir in linguine; reduce heat, and simmer, stirring occasionally, until pasta is tender and sauce is thickened, 12 to 15 minutes. Stir in crawfish and zest. Cook until heated through, about 2 minutes. Stir in parsley. Divide among serving bowls, and garnish with parsley and Parmesan, if desired.

If you’re peeling your own crawfish, it takes 7 pounds of whole crawfish to yield 1 pound of tails. 

Find more delicious crawfish recipes like this one in our March/April 2018 issue of Louisiana Cookin’. 



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