Crawfish and Andouille Pasta

This recipe is packed with flavor and can be whipped up quickly for supper.

Crawfish and Andouille Pasta
Makes 6 to 8 servings
  • ¼ cup unsalted butter
  • ½ pound andouille sausage, cut crosswise ⅛ inch thick
  • ½ cup finely diced yellow onion
  • ½ cup finely diced green bell pepper
  • ½ cup finely diced celery
  • 1½ teaspoons Cajun seasoning
  • 4 cloves garlic, minced
  • 1 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 pound crawfish tails, drained and rinsed
  • ½ cup heavy whipping cream
  • 1 (16-ounce) package penne pasta, cooked according to package directions, 1 cup cooking liquid reserved
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • Garnish: freshly grated Parmesan cheese, chopped fresh parsley
  1. In a large skillet, melt butter over medium-high heat. Add andouille, and cook until edges are crispy, 5 to 7 minutes. Remove andouille using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Add onion, bell pepper, celery, and Cajun seasoning to drippings; cook until vegetables are browned and tender, about 8 minutes. Add garlic, and cook for 1 minute. Add wine and lemon juice. Bring to a boil; reduce heat to medium, and simmer until liquid is reduced by half, 10 to 15 minutes. Add crawfish and cream; cook for 2 to 3 minutes.
  3. Reduce heat to low, and stir in pasta and cheese. If sauce is too thick at this point, add reserved pasta liquid, ¼ cup at a time, until desired consistency is reached. Stir in parsley just before serving. Garnish with cheese and parsley, if desired.