Cajun Mac and Cheese - Seafood & Andouille Sausage | Shotgun Red

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

andouille sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more accessible.

Slice andouille sausage into small pieces until you have 2 cups worth.

Brown the sausage in a pan over high heat until nicely colored on both sides, then remove from the pan.

Reduce heat to medium and add 1/3 stick of butter to the pan.

Add 1.5 cups of diced green peppers, red peppers, and sweet onions to the butter and simmer for 1.5-2 minutes until softened.

Stir in 1/4 cup of flour to the softened vegetables to make a roux, stirring constantly to combine.

Cook the roux until it reaches a dark blonde color, stirring continuously to avoid burning.

Gradually add 2.5 cups of room temperature whole milk to the roux, stirring until thickened, about 5 minutes.

Stir in 1 tablespoon of cajun seasoning and 1/2 teaspoon of kosher salt.

Optionally add a shot glass of red wine and simmer for 1 minute to evaporate the alcohol.

Fold in the browned sausage and 2 cups of crawfish tails into the sauce, mixing well.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens