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Started By
Message
Spicy Smothered Crawfish and Andouille
Posted on 7/1/14 at 1:06 am
Posted on 7/1/14 at 1:06 am
Well, I didn't get to cook this Sunday as I had originally planned to but I got it done this evening.
Started off with browning some sliced andouille a bit.
Then it was time to cook the onions, celery, bell pepper and garlic a few minutes until softened. Tossed in a few fresh bay leaves from the yard in there too.
Added some Ro Tel tomatoes and Cajun seasoning and let it simmer for about half an hour.
Rice was almost done so I went ahead and threw in the crawfish with fresh parsley and green onions(from the yard of course).
Looking good huh?
While letting it simmer a bit more after adding the crawfish the cornbread was ready. Note to self.... Be careful with the baking soda next time. It sort of rose over the sides of the pan too much.
Time to make a plate to eat!
Spicy delicious good!!!
Started off with browning some sliced andouille a bit.
Then it was time to cook the onions, celery, bell pepper and garlic a few minutes until softened. Tossed in a few fresh bay leaves from the yard in there too.
Added some Ro Tel tomatoes and Cajun seasoning and let it simmer for about half an hour.
Rice was almost done so I went ahead and threw in the crawfish with fresh parsley and green onions(from the yard of course).
Looking good huh?
While letting it simmer a bit more after adding the crawfish the cornbread was ready. Note to self.... Be careful with the baking soda next time. It sort of rose over the sides of the pan too much.
Time to make a plate to eat!
Spicy delicious good!!!
15
Posted on 7/1/14 at 1:44 am to Cajunate
Looks fantastic 
Posted on 7/1/14 at 7:54 am to Cajunate
Ohhhhhh weeeeeeee want
Posted on 7/1/14 at 9:15 am to Cajunate
Man that looks good
Posted on 7/1/14 at 9:20 am to Cajunate
That looks awesome.
Posted on 7/1/14 at 9:23 am to Jax-Tiger
Looks good to me! 
Posted on 7/1/14 at 11:04 am to Cajunate
Posted on 7/1/14 at 11:28 am to Cajunate
great... now i'm hungry !
Posted on 7/1/14 at 11:39 am to Cajunate
Looks great. 
Posted on 7/1/14 at 11:56 am to Cajunate
Looks awesome.
Posted on 7/3/14 at 5:27 pm to ccvick1
I'm going to give this dish a shot tonight. I wish the recipe had proportions. I'm thinking a whole onion, whole bell, 2 stalks of celery, and two cans of Ro-tel will be the trick. I'm going to add some red wine and some fresh garlic too. I'll report back.
Posted on 7/3/14 at 6:35 pm to supadave3
Sorry, no exact measurements but here's what I used.
Just over a half lb of andouille sliced thin
two med. onions
about 1 1/4 cup dice bell pepper
4 ribs celery
3 or 4 fresh bay leaves
6 or 7 toes garlic
two cans Ro Tel
about 1/2 cup water
2 tbsp. chicken base
1 lb crawfish
Simmer everything 30 -45 min and add crawfish and simmer 10 min. longer.
Serve over fresh hot rice.
Just over a half lb of andouille sliced thin
two med. onions
about 1 1/4 cup dice bell pepper
4 ribs celery
3 or 4 fresh bay leaves
6 or 7 toes garlic
two cans Ro Tel
about 1/2 cup water
2 tbsp. chicken base
1 lb crawfish
Simmer everything 30 -45 min and add crawfish and simmer 10 min. longer.
Serve over fresh hot rice.
Posted on 7/3/14 at 7:22 pm to Cajunate
quote:
Sorry, no exact measurements but here's what I used.
Awesome! Thanks man, getting started on it now. I'll post back and let you know how it turned out.
Posted on 7/3/14 at 7:54 pm to supadave3
So did you cook the vegetables in a different skillet than the meat?
Posted on 7/3/14 at 7:56 pm to supadave3
I would use the same skillet, dave. Just brown the andouille, remove it and then saute in the same skillet to get some of that fond from the andouille in the mix. It looks like the same skillet in the pics.
Posted on 7/3/14 at 7:59 pm to Gris Gris
quote:
I would use the same skillet, dave.
That's what i was thinking but your pictures seemed to be different than that.
Thanks for the quick reply. You should come over and have a plate.
Posted on 7/3/14 at 8:41 pm to supadave3
Not my pics or my recipe. I'm guessing because I would saute the veggies in the andouille pan after removing the pieces.
This post was edited on 7/3/14 at 8:43 pm
Posted on 7/4/14 at 9:06 am to Gris Gris
Good Lord that looks good.
Posted on 7/4/14 at 9:30 am to Deke
quote:
Good Lord that looks good.
Yep. Only thing different I'd do is reduce it down more because I like a thicker sauce.
Posted on 7/23/14 at 9:23 am to supadave3
quote:
I'll post back and let you know how it turned out.
so, how did it turn out?
I'm going to try this at home and then, hopefully at our tailgate.
This post was edited on 7/23/14 at 9:26 am
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