Cajun Mac and Cheese with Crawfish and Andouille Sausage

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Cajun Mac and Cheese with Crawfish and Andouille Sausage

Macaroni and cheese jazzed up with crawfish and Andouille sausage. This baked Cajun Mac and Cheese is sure to please macaroni and cheese lovers who like their food a little on the spicy side.

Hope everyone is having a wonderful first weekend in Spring. I am enjoying my first weekend getaway in months in the beautiful historic town of Beaufort, SC. Pictures to come soon or take a peak at my Instagram for some glimpses at the beautiful lowcountry.

Today I bring you a recipe inspired by one of my other favorite port cities- New Orleans. Being a spice lover, I am a huge fan of Cajun food. Andouille sausage and crawfish are 2 of my favorite ingredients and they work wonderfully as additions to mac and cheese.

Cajun Mac and Cheese with Andouille Sausage and Crawfish

I know most people outside of Louisiana eat little if any crawfish. But the people in Louisiana more than make up for the non-crawfish eaters with their crawfish consumption. Crawfish are in season during the Spring months. Many specialty foods stores sell frozen crawfish tail meat in 1 pound bags. To defrost I put the bag in the refrigerator the night before I want to use them. If you don’t like crawfish or have access to them, shrimp are a good substitution.

The Andouille sausage adds lots of spice to this Cajun Mac and Cheese. I’ve used yellow and white cheddar, Mozzarella, and Parmesan, but you could use pretty much any cheese combination. Fontina, Monterey Jack, Gouda, and even a little Gruyère would work.

And if you are as big a mac and cheese fan as I am, take a look at this Pinterest Board with over 180 Macaroni and Cheese Recipes!

Follow Spicy Southern Kitchen| Christin Mahrlig’s board Mac & Cheese- the ultimate comfort food on Pinterest.


 

Cajun Mac and Cheese with Crawfish and Andouille Sausage

Cajun Mac and Cheese with Crawfish and Andouille Sausage
 
Serves: 6
Ingredients
  • 1 tablespoon butter
  • 1 Andouille sausage, sliced
  • ⅓ cup finely diced onion
  • 2 tablespoons finely diced red bell pepper
  • 1 cup cooked crawfish tails
  • 8 ounces mini penne or elbow pasta, cooked al dente
  • 2 eggs, lightly beaten
  • ⅔ cup milk
  • ¼ teaspoon paprika
  • ⅛ teaspoon garlic powder
  • ¼ teaspoon ground white pepper
  • ½ teaspoon salt
  • 1½ cups grated sharp cheddar cheese
  • 1 cup shredded white cheddar
  • 1 cup shredded Mozzarella cheese
  • ½ cup shredded Parmesan
  • ½ cup crushed Ritz crackers
Instructions
  1. Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray.
  2. Melt butter in a sauté pan. Add Andouille sausage and sauté for 2 minutes. Add onion, red bell pepper, and crawfish. Saute 2 minutes and remove from heat.
  3. Place cooked pasta in a large bowl. Whisk together eggs and milk and pour in bowl with pasta.
  4. Add spices and salt to pasta bowl along with crawfish mixture.
  5. Mix cheeses in a medium bowl and set aside ½ cup of cheese. Add the rest of the cheese to the pasta. Mix together well and pour into prepared dish.
  6. Sprinkle cracker crumbs and reserved ½ cup cheese on top.
  7. Cover dish with aluminum foil and bake 15 minutes. Remove foil and bake uncovered for 5 minutes.

More Mac and Cheese Recipes

Trisha Yearwood’s Slow Cooker Mac and Cheese

Stovetop Mac and Cheese with Cheese Crisps

Creamy Mac and Cheese

Baked Custard-Style Mac and Cheese

Mac and Pimiento Cheese

Cajun Mac and Cheese with Crawfish and Andouille Sausage

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16 thoughts on “Cajun Mac and Cheese with Crawfish and Andouille Sausage

  1. Come on! Don’t apologize for crawfish! Sell ’em! Crawfish tails in this dish are a feature not duplicated with shrimp. Let’s introduce this delicacy to those who are unfamiliar.

  2. This looks incredible Christin – love this loaded cajun mac and cheese. Hope you had a wonderful time on your trip to Beaufort Christin 🙂

  3. This looks almost too delicious and does have New Orleans written all over it! Crawfish and even andouille sausage is something we don’t eat enough of – it’s so good! And combined with mac & cheese – oh boy, what a treat!

  4. I envy your getaway. I am so ready for one, but I don’t see one happening soon. Good thing it is spring which is such a joyful time of year. When I live din NW Oregon, crawfish were available. The world was flat then. I don’t know if they still are or not. Now I am curious and will google that next. I am like everyone else in the world who loves Mac and Cheese. This is definitely a double star version of that dish. Make that a triple star.

  5. I’m loving your photos of Beaufort on Instagram — it’s so beautiful and you must be having a well-deserved relaxing time. 🙂 Now, this mac and cheese looks fabulous! I’ve never had crawfish, but I’m sure I would love it — it sounds like a great addition to this dish right along with the andouille and all those great spices! Have a wonderful Sunday, my friend!

  6. I love eating seasonally and crawfish in m and C with spicy Andouille sausage sounds amazing. My teenagers are always putting cajun seasoning on top of their m and c so I know they would love this. I will have to look you up on intagram. I hope you had a delightful get away. Take Care, BAM

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