One of my many kitchen hacks is my Multifunctional Veggie Chopper which chops directly into a spacious container. Slice each half in half lengthwise one more time.If the pieces are too large the sausage won’t evenly distribute throughout your Cajun mac and cheese. In this recipe, it needs to be chopped into bits. In most recipes, andouille sausage is chopped into half-inch rounds. If it’s not defrosted yet, swap the water, as the water will get too cold while it defrost. Let the package sit in the water for 10 minutes.This can dry out your crawfish by overcooking it. If the water is warm or hot it will begin to cook the crawfish. Grab a medium-sized bowl and fill it with cold water.If you have already opened the package, place them in a zip-top baggie. If you take crawfish out of the package it will get too wet. Leave the crawfish in their plastic package.If you decide to make this recipe last minute, forgot to defrost your crawfish, or it’s not quite defrosted-follow the steps below. It’s best to defrost your crawfish the night before or transfer them from the freezer to the fridge first thing in the morning. If your shrimp is large or jumbo, cut it into 2 or 3 pieces.Īt some stores, you can find a mixture of crawfish and shrimp, which works in this recipe too. If your shrimp is medium in size, cut it in half. If you can’t find crawfish or don’t like crawfish, use 2 cups of small shrimp instead. If you want to put in the time and work, you can catch your own crawfish or buy it fresh from a local seafood shop or southern restaurant. You can find crawfish tails at Walmart frozen, peeled, and deveined! You know I like to keep things simple, which is why I use frozen crawfish in this recipe. Cast iron skillet to bake your mac and cheese.Whisk to evenly distribute your ingredients.Jack pepper cheese-8 ounces of shredded jack pepper cheese for an extra kick.Cheddar cheese-8 ounces of shredded cheddar cheese.Cajun seasoning-my Down By The Bayou spice blend combines all your favorite Louisiana spices!.Whole milk-use what you have but whole cow milk is best.Flour-to keep your mac and cheese thick and creamy.Unsalted sweet cream butter-softened to add to the creaminess of this dish.You can buy crawfish frozen from Walmart and thaw it in the fridge the night before. Bell peppers-1 green, 1 yellow, 1 orange, and 1 red chopped bell peppers.Chopped yellow onion-the sweetness pairs perfectly with crawfish.Andouille sausage-one 16-ounce packaged, chopped.Canola oil-perfect for sautéing your sausage and veggies and whisking in the remaining ingredients.Elbow pasta-the only pasta for mac and cheese.Kosher salt-I use kosher salt for this recipe, but you can use table salt if that is all you have.Water-tap or bottled to boil your pasta.Enjoy with friends and family for a comforting meal that is sure to be a hit! It’s the perfect way to get your fill of Cajun flavor without having to travel to Louisiana. The Cajun spices combined with the cheesy sauce, andouille sausage, and succulent crawfish make this a truly unique dish. This Cajun Crawfish Mac and Cheese is designed to be a main course, but it’s also a perfect potluck side dish. You can prepare crawfish tails in several different ways, from boiling to grilling, frying, and baking. Since they are so small, most of the meat is in the tails. Crawfish look like a miniature cross between lobster and shrimp and have a mild, sweet flavor that pairs perfectly with mac and cheese. They are also referred to as crayfish and crawdads. Never tried crawfish? If you’ve never tried it before, crawfish is seafood that is often associated with Louisiana and southern food. So, get ready to spice up your mac and cheese with this tasty twist! What Are Crawfish? Let’s dive into what crawfish are, where to buy them, how to make the dish, and creative ways to serve it. Hey cousins! This delicious dish combines creamy mac and cheese with andouille sausage, Cajun crawfish, veggies, and spices making for an unforgettable dining experience.
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