Quincy L. Cheek, Bollich, Patricia A.
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, chopped
½ cup celery, chopped
¼ cup green onion, chopped
3 Tablespoon fresh parsley, chopped
6 ounces cream cheese, softened
½ cup mayonnaise
2 teaspoons hot sauce
2 teaspoons creole mustard
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
½ teaspoon black pepper
Toasted 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.
The LSU AgCenter and the LSU College of Agriculture