Crawfish And Andouille Sausage Pizza Food

HOW TO MAKE CRAWFISH ANDOUILLE SAUSAGE ÉTOUFFéE

Steps:

• 1. Get all your thing together great if you Sous Chef to help you
• 2. Saute the chopped onions, celery (my wife doesn't like celery so I cut back but you can equal amounts) and bell pepper in olive oil until slightly tender in a large pot. This is called the "holy trinity" (or simply "trinity") of Cajun/Creole Vegs.
• 3. Making the flour Roux start with a light you will want a cast iron pan
• 4. Keep string the flour Roux to light brown after 10 min
• 5. Keep string the flour Roux to brown and other 10 to 15 min
• 6. Keep string the flour Roux to dark brown after 15 to 20 min
• 7. peel tomatoes remove seeds and chop into small cubes. Add roux and the 2 cups of water, bay leaves, basil to the trinity from step 2 and bring to boil for 10 min.
• 8. Add chopped garlic and crawfish tails and Andouille sausage. Saute all for a few minutes, stirring occasionally.
• 9. Server over rice and enjoy.

ANDOUILLE SAUSAGE PIZZA PIE WITH ONION CONFIT AND FONTINA CHEESE

Steps:

• Slice the onions in 1/4-inch thick. In a heavy bottom pot, slowly simmer the onions in the olive oil over medium-high heat for a few minutes until softening. Add all the remaining onion confit ingredients. Bring to steamy simmer. Reduce heat and cover with a parchment paper lid that has a 2-inch hole in the center to allow the steam to escape but protect it so that it can cook low and slow. Press the parchment paper down to touch and cover the onion mixture. Place the covered pan into a 250 degree F oven and bake for 2 to 3 hours or until the onions have softened and the liquids have reduced to a sticky gravy that clings to the onions.
• Slice ends off the tomatoes. Cut the tomato through into 2 to 3 slices. In a mixing bowl mix the tomatoes, thyme, garlic, olive oil, salt and pepper. Gently toss to coat the tomatoes. Place on sheet pan and cook at 250 degrees F for 2 to 3 hours until the tomatoes are concentrated and dehydrated. (The onions and the tomatoes can cook in the oven at the same time.)
• Raise the oven temperature to 450 degrees F.
• Stretch or roll the dough to about 10 to 12 inches. Place a piece of dough on a pizza paddle or baking sheet that is sprinkled with cornmeal. Oil the edges of the dough and top it with Fontina, 1/2 of the onion confit, the sausage slices, tomatoes and top with mozzarella. Bake until golden brown. Top with parsley and serve hot.

PASTA JAMBALAYA WITH CRAWFISH AND ANDOUILLE SAUSAGE

Steps:

• Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
• While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.

SPICY RED FILE-THICKENED GUMBO WITH CRAWFISH AND ANDOUILLE

Steps:

• In a bowl blend together the crawfish seasoning mixture. Add the crawfish tails, and reserve in the refrigerator for 1 to 2 hours. Make the gumbo: Place the vegetable oil in a heavy skillet over high heat. When it's smoking, add the flour, about 1/3 at a time, whisking well after each addition. Cook over fairly high heat, whisking constantly, until the roux reaches a dark, reddish brown, about 10 minutes. If the roux seems about to burn (you'll start to notice a burning smell), move the pan off the heat for a few minutes continuing to whisk. When the roux is ready, add the garlic, onions, celery, bell peppers, and scallions. Place the pan over low heat, and cook the vegetables in the roux for 5 minutes. Bring the stock to a boil in a large soup pot. When the vegetables have cooked in the roux, add the roux-vegetable mixture to the boiling stock by 1/4 cupfuls, blending well. Crush the tomatoes in your hands, and add them, along with the liquid in the cans, to the soup pot. Add the bay leaves, thyme, oregano, allspice, cayenne, cloves, hot sauce and lemon juice. Bring to the boil, then reduce heat to a simmer, and cook for20 minutes, partially covered. Add the andouille and simmer the gumbo for another 20 minutes, partially covered. Add the seasoned crawfish tails, and simmer for 5 minutes. Off the heat, blend in the file powder, blending until the desired thickness is reached. Taste for seasoning. Serve immediately over rice. Garnish with the whole, boiled crawfish.;

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE

Steps:

• Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
• Cook over med-low heat, stirring constantly until thickened.
• Serve over fettuccine with your favorite garlic bread.

ANDOUILLE SAUSAGE AND MOZZARELLA PIZZA

Steps:

• To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
• Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
• Preheat the oven to 450 degrees.
• For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
• Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
• Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.