Spicy Crawfish and Andouille Pizza on French Bread

Spicy Crawfish and Andouille Pizza on French Bread Recipe
Howard L. Puckett


Makes 6 servings

Recipe from

Coastal Living


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


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.

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.

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

Ana Kelly,

Coastal Living

March 2004
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