Sausage Etouffee Recipe

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Oh boy! It’s time for some good ol’ fashion Cajun cuisine! We’ve got two tasty recipes to share with y’all today, so get ready to dig in!

Crawfish Sausage Etouffee

First up is our classic Crawfish Sausage Etouffee recipe, a staple in every Cajun household. This dish will have your taste buds dancing with joy!

Crawfish Sausage Etouffee

Ingredients:

  • 1 pound crawfish tails
  • 1/2 pound smoked sausage, sliced
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Salt and pepper, to taste
  • Green onions, sliced, for garnish
  • Steamed rice, for serving

Instructions:

  1. In a large, deep skillet over medium heat, melt butter. Add flour and stir constantly until the mixture turns a dark golden brown color.
  2. Add onion, bell pepper, celery, and garlic to the skillet and sauté until vegetables are soft, about 5 minutes.
  3. Add sausage and crawfish tails, and stir well to combine.
  4. Gradually whisk in chicken broth, Cajun seasoning, Worcestershire sauce, and hot sauce, stirring constantly to prevent lumps.
  5. Bring to a simmer and cook until sauce has thickened, about 10-15 minutes.
  6. Season with salt and pepper to taste.
  7. Serve over steamed rice and garnish with sliced green onions.

Shrimp and Crawfish Jambalaya

Next on the menu is our delicious Shrimp and Crawfish Jambalaya. This dish is sure to become a family favorite!

Shrimp and Crawfish Jambalaya

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 pound medium shrimp, peeled and deveined
  • 1/2 pound crawfish tails
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 cups chicken broth
  • 1 1/2 cups long-grain rice
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Green onions, sliced, for garnish

Instructions:

  1. In a large pot or Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes.
  2. Add shrimp and crawfish tails, and cook until shrimp turn pink.
  3. Add diced tomatoes, tomato sauce, chicken broth, rice, Cajun seasoning, thyme, and bay leaf. Stir well to combine.
  4. Bring to a simmer, then cover and lower heat to maintain a gentle simmer.
  5. Cook until rice is tender and liquid has been absorbed, about 20-25 minutes.
  6. Remove bay leaf and season with salt and pepper to taste.
  7. Serve hot with sliced green onions for garnish.

Well, there you have it folks. Two classic Cajun dishes to satisfy your cravings. Bon appétit!

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