This Jambalaya Pasta with Crawfish and Sausage recipe gives you all of the authentic flavors of your New Orlean's fave, all wrapped in a cheesy pasta dish.

Laissez les bons temps rouler !!

Oh, how I wish I was in New Orleans right now. Now would be the perfect time to go because it’s Mardi Gras! Mardi Gras is a HUGE holiday in New Orleans, and is celebrated during the two weeks prior to February 9th, which is Fat Tuesday, the day before the start of the Lenten season.

I have wanted to go since I was in high school. Back then I had visions of wandering down Bourbon Street, with the crowds of people, following the parades and dancing in the streets. I planned on staying up all night to greet the dawn with the thousands of other party-goers.

Nowadays, since I am much *koff* *koff* older, I look forward to exploring the city, the architecture, the history, and of course the AH-mazing food!

You can’t argue with the fact that for many people, Mardi Gras is simply synonymous with good food, good times, and a general joie de vivre. So to celebrate, here in Western Washington, I wanted to come up with something extra nomalicious. I knew I wanted to make a jambalaya, but of course there is no way that I am going to make a traditional jambalaya.

Me? Traditional? Ppfffttttt

So while my little brain was turning and churning, I kept hearing the Hank Williams' song Jambalaya.

" Goodbye Joe me gotta go me oh my oh
Me gotta go pole the pirogue down the bayou......
....jambalaya and a crawfish pie and filé gumbo...."

©Hank Williams

Jambalaya and a crawfish pie? Hhmmmmmmm. Can we add a little mac and cheese in there too? Oh yessssss!

And before anyone says cheese and seafood don't go together, let me give you 4 words.

Lobster.Mac.And.Cheese.

Case rested.





While the Seattle area is known for many foodie-type things, crawfish and andouille sausage are not among those things. But, lucky for me, a new butcher shop opened in my little town last year and guess what they carry? Crawfish and andouille sausage, which made me a happy happy girl!

I knew to start with the holy trinity of onion, celery, and bell peppers.

The next thing needed?

Cajun/Creole flavors.

That is where my Homemade Cajun Seasoning Blend comes in! It gives you just that right amount of ooohweeeeeeee!

I have to admit that, even though I explained that a crawfish was kind of like a shrimp and a lobster met and had a baby, a few here were a bit nervous about them, but once they had this deliciousness in their face those nerves disappeared. It was replaced by a look that I can only explain as ravenous hunger.

Thank goodness I had already gotten my bowl because they pretty much pushed me aside and attacked the pot like a bunch of wild beasts. I swear there was grabbing, growling, and gnashing of teeth involved !





RUDE!

Who are these people and where did they come from?

Oh ya, they are my family, and I actually gave birth to a few of them. Such a proud moment *sigh*

The happy ending? Everyone loved this dish, and has begged that I keep it in the meal rotation. HA that will teach them to doubt me!!

Side note - no people were harmed in the making of this recipe

MORE GREAT CAJUN/CREOLE RECIPES

Sheet Pan Cajun Pork Chops

Sausage & Shrimp Dirty Rice

Quick and Easy Red Beans and Rice

Jambalaya Pasta with Crawfish and Sausage

Yield: 4 servings

Author: Bobbi Hass-Burleson

prep time: 15 Mcook time: 25 Mtotal time: 40 M

This Jambalaya Pasta with Crawfish and Sausage recipe gives you all of the authentic flavors of your New Orlean's fave, all wrapped in a cheesy pasta dish.

Ingredients:

• 2 tablespoon olive oil
• 1/2 pound andouille sausage, sliced
• 1/2 pounds cooked crawfish tails (can sub small shrimp)
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 bell peppers, chopped (can use any color)
• 1 tablespoon Homemade Cajun Seasoning Blend (or more to taste)
• Redmond's real sea salt
• Fresh cracked black pepper
• 3 cloves garlic, minced
• 2 cups chicken bone broth
• 1 cup heavy cream
• 8 ounces elbow macaroni
• 1 1/2 cups Monterey jack cheese, shredded
• 1/2 cup green onions, chopped

Instructions:

1. Heat olive oil in an oven-safe skillet over medium-high heat. Add sausage, onions, celery, and bell peppers. Cook until the vegetables begin to soften, and the onions turn translucent about 5 minutes. Add the garlic, Cajun seasoning, salt, and pepper. Cook an additional 2 to 3 minutes.
2. Add the bone broth, cream, and pasta. Taste and add Cajun seasoning if desired. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer for 13 minutes, stirring occasionally to prevent the pasta from sticking. Add the crawfish, recover, and cook an additional 2 minutes or until the pasta is tender and the crawfish are warm.
3. Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and broil until cheese is melted, golden, and bubbly.
4. Top with chopped green onions.

Calories
811.51

Fat (grams)
59.85

Sat. Fat (grams)
28.63

Carbs (grams)
33.40

Fiber (grams)
2.92

Net carbs
30.49

Sugar (grams)
8.43

Protein (grams)
35.71

Sodium (milligrams)
1778.20

Cholesterol (grams)
207.78

Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it's not metabolized. Net carbs are the total carbs minus fiber.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.

Pasta, One-Pot, Mac and Cheese

Main Dish

Cajun, American

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