Question about crawfish cornbread dressing

I'm making this dish for the office Christmas party. I usually use crawfish or a crawfish/shrimp combo as my only proteins in the dressing.

John Besh's recipe calls for andouille and bulk hot sausage, in addition to the crawfish. Has anyone made it? Does the andouille and sausage overpower the taste of the crawfish?

Here's his recipe:

4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Salt
Freshly ground black pepper

Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.