Crawfish and Andouille Calas


Originally, calas were sold by enslaved women on the streets of New Orleans who could use the proceeds to buy their freedom.

5.0 from 1 reviews
Crawfish and Andouille Calas
Makes about 40
  • 1 tablespoon vegetable oil, plus more for frying
  • 1 cup finely chopped andouille sausage (about ⅛-inch pieces)
  • ⅓ cup all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon Creole seasoning, plus more for garnish
  • 2 cups cooked long-grain rice
  • 1 cup roughly chopped crawfish tails (about 6 ounces)
  • ¼ cup finely chopped green onion
  • 2 large eggs, lightly beaten
  • Hot sauce, to serve
  1. In a large skillet, heat oil over medium heat. Add andouille; cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Remove from skillet, and let drain on paper towels.
  2. In a large Dutch oven, pour oil to a depth of 2½ inches, and heat over medium heat until a deep-fry thermometer registers 360°.
  3. Meanwhile, in a large bowl, combine flour, sugar, baking powder, salt, and Creole seasoning.
  4. Add andouille, rice, crawfish, green onion, and eggs, stirring until just combined.
  5. Using a 1-tablespoon spring-loaded scoop or 2 greased spoons, carefully drop tablespoons of mixture into hot oil. Fry, turning occasionally, until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels. Serve immediately with hot sauce. While still hot, garnish with more Creole seasoning, if desired.



  1. When I first saw it I said ok I’m going to try it. Well it was soo good, my family told me that I did not make enough. We laugh about it and made some more the next day. Try it you may like it too.


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