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Spicy Crawfish and Andouille Pizza on French Bread

Howard L. Puckett

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Yield: Makes 6 servings

Ingredients

1/2 pound andouille sausage, diced
1 small onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1 pound cooked frozen crawfish tails, thawed and drained
1 1/2 teaspoons Cajun seasoning
1 (16-ounce) French or Italian bread loaf
1 (14-ounce) jar pizza or pasta sauce
3 cups (12 ounces) shredded provolone cheese

Preparation

Place a 12-inch skillet over medium heat. Add sausage; cook 4 to 5 minutes or until lightly browned on all sides. Add onion, bell pepper, and garlic; cook over medium-high heat 5 to 7 minutes or until vegetables are tender. Add crawfish tails and Cajun seasoning. Remove from heat.

Cut bread in half lengthwise. Cut each half crosswise into 3 equal pieces. Place bread, cut side up, on a baking sheet. Spread sauce over bread halves; top evenly with crawfish mixture. Sprinkle with cheese.

Bake at 425° for 13 minutes or until cheese melts. Serve immediately.

Ana Kelly, Coastal Living, MARCH 2004

Member Ratings and Reviews

heibuc
A very pretty, colorful dish to serve. Ranges from divine to delicious, depending on your ingredients. Cajun-mild, American-very hot. I rate it 5 stars for taste. For serving, it's really an informal dish. The crawfish and andouille sausage are signature flavors and textures for this dish. With them, it's divine. If you are a die-hard Cajun fan, don't substitute - it is a Cajun wannabe without them. If you're serving to people who don't know the difference between spicy and Cajun, substitutions work fine. I've cooked it both ways, & either way the time's the same... 10 minutes of prep, 10 minutes on the stove, 10 minutes in the oven (longer if you like a crisper crust - but watch that cheese!) Use a food processor. 1 lb of Provolone was more than enough for the 3 cups needed. I've substituted salad shrimp and Italian sausage w/basil. It's not divine-but still very tasty. The spice amounts called for are actually spicy. If you want to dumb it down a little for American tastes, use 1 tsp of Cajun spice. My kids won't eat onions or peppers, so I pureed them. This makes for a very liquidy(but tasty!) broth. Use a slotted spoon for making the pizzas. You'll have alot of broth left over. Leave some meat in the pot, add a little rice, & it's a great soup.06/28/04