Crawfish And Andouille Sausage Pizza Recipes

EASY SAUSAGE PIZZA

Steps:

• Remove sausage from casing and pinch into dime-sized pieces.
• Spread sauce over crust; sprinkle with 1 cup cheese.
• Add Italian Sausage pieces and green pepper.
• Top with the remaining cheese.
• Bake according to crust package directions or
• until sausage is no longer pink (160 degrees F) and cheese is melted.
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CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE

Steps:

• Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
• Cook over med-low heat, stirring constantly until thickened.
• Serve over fettuccine with your favorite garlic bread.

ANDOUILLE SAUSAGE AND MOZZARELLA PIZZA

Steps:

• To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
• Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
• Preheat the oven to 450 degrees.
• For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
• Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
• Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.

HOW TO MAKE CRAWFISH ANDOUILLE SAUSAGE ÉTOUFFéE

Steps:

• 1. Get all your thing together great if you Sous Chef to help you
• 2. Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the "holy trinity" (or simply "trinity") of Cajun/Creole Vegs.
• 3. Making the flour Roux start with a light you will want a cast iron pan
• 4. Keep string the flour Roux to light brown after 10 min
• 5. Keep string the flour Roux to brown and other 10 to 15 min
• 6. Keep string the flour Roux to dark brown after 15 to 20 min
• 7. peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
• 8. Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
• 9. Server over rice and enjoy.