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
- In a large Dutch oven, cook sausage, onion, bell peppers, and garlic over medium heat, stirring occasionally, until vegetables are tender.
- 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.
PEEL YOUR OWN
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’.