Crawfish and Andouille Pastalaya


Crawfish and Andouille Pastalaya
Makes 8 Servings
  • ½ pound peeled and deveined medium fresh shrimp
  • ½ pound andouille sausage, cut into ¼-inch pieces
  • 1 cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced green bell pepper
  • 3 cloves garlic, minced
  • 3 tablespoons Cajun seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 1 (16-ounce) package cooked crawfish tails
  • 1 cup chicken stock
  • 1 cup chopped tomato
  • 12 ounces fettuccine, cooked according to package directions
  • Garnish: chopped fresh parsley
  1. In a large bowl, combine shrimp, sausage, onion, bell peppers, garlic, Cajun seasoning, salt, and pepper.
  2. In a large Dutch oven, heat oil over medium-high heat. Add shrimp mixture; sauté until vegetables are tender, 4 to 5 minutes. Add crawfish, stock, and tomato; cook for 1 minute. Add cooked pasta, tossing together to coat. Sprinkle with parsley, if desired.


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