Updated: Oct 14
1/2 cup andouille sausage, cut into ½-inch slices 1/2 cup crawfish tails 3 tablespoon chopped red bell pepper, green pepper , jalapeño 1 garlic clove, minced 2 tablespoon flour 3 tablespoon butter 3 tablespoon oil 2 teaspoons Cajun seasoning, salt, pepper, smoke paprika, Divine Kuizine sugar spice 1/2 cup whole milk 1/2 cup half and half Parmesan cheese, Sharp cheddar cheese Colby cheese 8 oz package elbow pasta, cooked
Instructions: 1. In a large skillet, cook peppers ,garlic, cook until tender .Add cook sausage until brown. Add crawfish tails into the sausage and pepper mixture . Over medium heat until lightly browned, about 2 minutes. Remove the sausage and pepper mixture in a bowl set aside. Place butter oil and flour in skillet whisk for about 2 minutes add all the spices; cook, stirring constantly, for 2 minutes.
2. Gradually add milk, and cook, stirring occasionally, until thickened and bubbly. Add the sausages and crawfish mixture back until the skillet. Reduce heat to low, add cheeses, and cook, stirring constantly, until cheese is melted and mixture is smooth. Add cooked pasta, stirring gently to combine. Pour pasta mixture into the prepared baking dish.
3. Top grated Parmesan cheese, on cheese pasta mixture. Bake for 15 minutes, until cheesy, bubbly and lightly golden brown. .
Garnish with parsley. Bon Appetit!