Directions
- 1Cook the Andouille sausage for a few minutes until nice and brown on both sides.
- 2Pull out the sausage and set it aside, leaving the sausage grease in the pan.
- 3Cook the diced yellow onion, red bell pepper, and celery in the sausage grease until tender.
- 4Add a generous amount of garlic and fry for about a minute.
- 5Add about half a 1-pound box of Orzo pasta and stir it around for a couple of minutes to toast it up.
- 6Pour in about half a beer and let it cook off and reduce down.
- 7Season with seafood boil seasoning or any seasoning you prefer.
- 8Add enough chicken stock to just cover the pasta.
- 9Return the cooked sausage to the pan.
- 10Cover and let it cook for 10 to 15 minutes until the pasta is done, stirring occasionally and adding more stock if needed.
- 11Add a 12-ounce package of thawed frozen crawfish tails (Louisiana crawfish tails) and heat them through.
- 12Stir in a big handful of Parmesan cheese and cut the heat.
Ingredients
- 0.5 pound Andouille sausage
- 0.5 yellow onion
- 1 red bell pepper
- 2 ribs celery, diced
- 1 ton garlic
- 0.5 box Orzo pasta
- 0.5 local beer
- seafood boil seasoning
- chicken stock
- 12 ounce package frozen crawfish tails
- 1 handful Parmesan cheese
Equipment
pan
Tips
- For sober friends, skip the beer and start with chicken stock; it will be just as delicious.
- Stir the pasta occasionally and add more stock if needed.
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