Andouille and Crawfish Scramble

Name: Andouille and Crawfish Scramble
Yield: serves 1
Ingredients: 3 extra-large eggs; 1 tablespoon olive oil; 2 ounces andouille sausage, cut into 1/4-inch-thick slices; 1 tablespoon unsalted butter; 2 ounces fresh or frozen crawfish tails, thawed if frozen; 2 tablespoons sliced scallion (white and pale green parts); Kosher salt and freshly ground black pepper to taste; Dash of paprika

December 14, 2011

Andouille, a spicy Cajun sausage, is a must in dishes like jambalaya. Here, along with another favorite Louisiana ingredient, crawfish, it flavors a delectable scramble that will make you think of New Orleans. You may use either fresh or frozen crawfish tails. In case you’ve never eaten them, crawfish tails have a flavor that is somewhat like shrimp, only sweeter.

Recipe notes

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