This was the first place winning recipe at the 4-H Commodity Cookery Contest in the Seafood - Crawfish Division submitted by Alexis Hailey from LaSalle Parish.1 pound andouille sausage (chopped)1 ½ pounds crawfish (cooked, peeled, de-veined, chopped)1 cup red bell pepper, chopped½ cup celery, chopped¼ cup green onion, chopped3 Tablespoon fresh parsley, chopped6 ounces cream cheese, softened½ cup mayonnaise2 teaspoons hot sauce2 teaspoons creole mustard1 teaspoon paprika1 teaspoon Worcestershire sauce1 teaspoon lemon juice½ teaspoon black pepperToasted buns (your choice)
In a large skillet, cook sausage over medium heat for 5 minutes, or until browned. Remove from pan, reserving drippings in pan; drain sausage on paper towels. Add crawfish to reserved pan drippings, cook for 3 to 5 minutes. Remove from heat, and cool completely.
In medium bowl, combine sausage, crawfish, bell pepper, celery, onions, and parsley.
In a small bowl, combine cream cheese, mayonnaise, hot sauce, mustard, paprika, Worcestershire sauce, lemon juice, and pepper, stirring until mixture is smooth. Add to crawfish mixture, tossing gently to coat. Cover and refrigerate for up to 3 days. Serve on toasted buns or with crackers.
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