Get ready to transport your kitchen to the vibrant streets of Louisiana with this mouthwatering Andouille Sausage Crawfish Linguine! This isn't just another pasta dish - it's a flavor explosion that combines the smoky richness of andouille sausage, the delicate sweetness of crawfish, and a creamy sauce that will have you scraping your plate clean. Perfect for those nights when you want to turn an ordinary meal into an extraordinary culinary adventure, this recipe brings the heart of Southern cooking right to your dining table in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 8 oz linguine
- 1 lb crawfish tails
- 1 lb andouille sausage, sliced
- 1 bell pepper, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp Cajun seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water.
- Add linguine to boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and cook until edges are crispy and browned, about 4-5 minutes.
- Add diced onions and bell peppers to the skillet. Sauté until vegetables are soft and slightly caramelized, approximately 5-6 minutes.
- Reduce heat to medium and add minced garlic. Cook for an additional 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add crawfish tails to the skillet and sprinkle with Cajun seasoning. Stir and cook for 3-4 minutes until crawfish are heated through.
- Pour heavy cream into the skillet, stirring to combine all ingredients. Simmer for 2-3 minutes until sauce begins to thicken.
- Add cooked linguine directly to the skillet, tossing to coat pasta evenly with sauce. If sauce seems too thick, add reserved pasta water to reach desired consistency.
- Taste and adjust seasoning with salt and pepper as needed. Allow pasta to heat through completely.
- Remove from heat and serve immediately in warm pasta bowls. Garnish with chopped parsley or green onions if desired.
Tips
- Always reserve some pasta water before draining - it's liquid gold for creating the perfect sauce consistency!
- Cut your andouille sausage into uniform slices to ensure even cooking and beautiful presentation.
- Don't rush the vegetable sautéing process - letting onions and bell peppers caramelize adds depth to your overall flavor profile.
- Use fresh crawfish if possible, but high-quality frozen crawfish tails work wonderfully too.
- Adjust Cajun seasoning to your heat preference - start with less and add more if needed.
- For an extra flavor boost, consider adding a splash of white wine when sautéing vegetables.
- Serve immediately to enjoy the pasta at its creamy, saucy best.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 45g
Protein: 38g
Fat: 42g
Saturated Fat: 18g
Cholesterol: 240mg
