Simple Andouille & Crawfish Étouffée

If you’re looking for an easy way to get a big taste of New Orleans in short order, you’ve gotta give this recipe a try. Using our favorite Chef Martin Andouille Sausage, Crayfish Tails, and Bootsie’s Étouffée Sauce, you can have a soul satisfying dinner in no time flat!

Simple Andouille & Crawfish Étouffée

Serves 4

INGREDIENTS:

• 1lb Crawfish Tails, thawed
• 12oz Chef Martin Andouille Sausage, sliced
• 1/2 cup Onions, chopped
• 1/4 cup Celery, chopped
• 1/4 cup Green Bell Pepper, Chopped
• 2 Cloves of Garlic, Chopped
• 1 16oz Jar of Bootsie's Étouffée Sauce
• 2 Tablespoons Vegetable Oil
• Salt & Pepper
• Louisianna Style Hot Sauce (optional)
• Fresh Chopped Parsley or Green Onion for Garnish

DIRECTIONS:

1. Add vegetable oil to a pre-heated skillet over medium-high heat
2. Add sliced andouille and cook until the edges begin to brown, approximately 3-5 minutes
3. Add the onion, celery, green bell pepper, and garlic. Cook until fully softened, approximately 3-4 minutes
4. Add the crawfish tail meat and stir to combine
5. Add the Bootsie's Étouffée Sauce and stir to combine. Let simmer for an additional 5-10 minutes
6. Season with salt, pepper, and hot sauce to taste
7. Add to a bowl with white rice and garnish as desired