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Spicy Crawfish and Andouille Pizza on French Bread

Howard L. Puckett

Makes 6 servings


  • 1/2 pound andouille sausage, diced
  • 1 small onion, chopped
  • 1 small green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 pound cooked frozen crawfish tails, thawed and drained
  • 1 1/2 teaspoons Cajun seasoning
  • 1 (16-ounce) French or Italian bread loaf
  • 1 (14-ounce) jar pizza or pasta sauce
  • 3 cups (12 ounces) shredded provolone cheese

How to Make It

  1. Place a 12-inch skillet over medium heat. Add sausage; cook 4 to 5 minutes or until lightly browned on all sides. Add onion, bell pepper, and garlic; cook over medium-high heat 5 to 7 minutes or until vegetables are tender. Add crawfish tails and Cajun seasoning. Remove from heat.

  2. Cut bread in half lengthwise. Cut each half crosswise into 3 equal pieces. Place bread, cut side up, on a baking sheet. Spread sauce over bread halves; top evenly with crawfish mixture. Sprinkle with cheese.

  3. Bake at 425° for 13 minutes or until cheese melts. Serve immediately.