Yields: 6 servings
  • 16 ounces cooked crawfish tails
  • 1½ cups water
  • ½ cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 6 sprigs fresh thyme
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • 2 bay leaves
  • 2 teaspoons hot sauce
  • 1½ teaspoons Creole seasoning
  • 2 (16-ounce) packages andouille sausage, cut into 6-inch pieces
  • 6 hot dog buns, split and toasted
  • Creole Mustard Sauce (recipe follows)
  • Garnish: sliced green onion, chopped tomato
  1. In a medium bowl, combine crawfish and 1½ cups water; let soak for 30 minutes. Drain, reserving soaking liquid; set crawfish aside.
  2. In a large skillet, melt butter over medium heat. Add onion, celery, bell pepper, garlic, and thyme sprigs; cook until vegetables are tender, about 8 minutes. Add flour; cook for 2 minutes, stirring frequently.
  3. Stir in reserved soaking liquid, broth, and bay leaves. Cook, stirring occasionally, until mixture is thickened and bubbly, about 10 minutes. Stir in crawfish, hot sauce, and Creole seasoning. Discard bay leaves and thyme sprigs. Keep crawfish mixture warm over low heat.
  4. Preheat grill or grill pan over medium-high heat. Grill sausages, covered, until browned, 5 to 6 minutes per side. Place sausages in toasted buns; spoon crawfish mixture over sausages. Drizzle with Creole Mustard Sauce. Garnish with green onion and tomato, if desired.
Recipe by Louisiana Cookin at