Spicy Smothered Crawfish and Andouille

[SigNate]

Well, I didn't get to cook this Sunday as I had originally planned to but I got it done this evening.

Started off with browning some sliced andouille a bit.

Then it was time to cook the onions, celery, bell pepper and garlic a few minutes until softened. Tossed in a few fresh bay leaves from the yard in there too.

Added some Ro Tel tomatoes and Cajun seasoning and let it simmer for about half an hour.

Rice was almost done so I went ahead and threw in the crawfish with fresh parsley and green onions(from the yard of course).

Looking good huh?

While letting it simmer a bit more after adding the crawfish the cornbread was ready. Note to self.... Be careful with the baking soda next time. It sort of rose over the sides of the pan too much.

Time to make a plate to eat!

Spicy delicious good!!!

[PaulMyers]

Laws! That looks and sounds fantastic. Thanks for sharing.

[mr crab]

Hey, Sig, you oughtta come put on a cooking demonstration at the SC tourney. You definitely have the skillz for it.

[alphaman]

This looks good going to have to get the wife to make this

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[Ilovestohunt]

Well. Been lookin at this post. The wife and kids are leaving for the gulf tommorow and I'll be doing the home alone thing. Gonna drink some beer and smother some crawfish tommorow nite! I make a blond roux for étouffée but never smothered like this. Gonna give it a try!!


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[eman]

Try leaving out the ro tel and mixing the softened trinity an tails in your cornbread batter.