Classic Crawfish and Andouille Sausage Etouffee
Substitute crawfish for the traditional shrimp in this classic seafood dish.
- Time: 50 min
- Servings: 5
Source: Realtree Camo
Ingredients
- pound peeled crawfish tails, wild caught
- pound Andouille sausage, sliced
- tablespoons vegetable oil
- tablespoons Kentucky Kernel Seasoned Flour or all-purpose flour seasoned with a
- medium yellow onion, diced
- stalk celery, diced
- red bell pepper, diced
- garlic, minced
- teaspoons salt
- teaspoon smoked paprika
- teaspoon Zatarain’s Crawfish, Shrimp and Crab Boil Seasoning
- teaspoon cayenne pepper
- tablespoons tomato paste
- quart Shrimp or Chicken Stock
- teaspoon Worcestershire sauce
- dashes hot sauce
- bay leaves
- cooked white rice