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Our Seafood Recipes

If you’re looking for an easy way to get a big taste of New Orleans in short order, you’ve gotta give this recipe a try. Using our favorite Chef Martin Andouille Sausage, Crayfish Tails, and Bootsie’s Étouffée Sauce, you can have a soul satisfying dinner in no time flat!


Simple Andouille & Crawfish Étouffée

Serves 4


  • 1lb Crawfish Tails, thawed
  • 12oz Chef Martin Andouille Sausage, sliced
  • 1/2 cup Onions, chopped
  • 1/4 cup Celery, chopped
  • 1/4 cup Green Bell Pepper, Chopped
  • 2 Cloves of Garlic, Chopped
  • 1 16oz Jar of Bootsie's Étouffée Sauce
  • 2 Tablespoons Vegetable Oil
  • Salt & Pepper
  • Louisianna Style Hot Sauce (optional)
  • Fresh Chopped Parsley or Green Onion for Garnish


  1. Add vegetable oil to a pre-heated skillet over medium-high heat
  2. Add sliced andouille and cook until the edges begin to brown, approximately 3-5 minutes
  3. Add the onion, celery, green bell pepper, and garlic. Cook until fully softened, approximately 3-4 minutes
  4. Add the crawfish tail meat and stir to combine
  5. Add the Bootsie's Étouffée Sauce and stir to combine. Let simmer for an additional 5-10 minutes
  6. Season with salt, pepper, and hot sauce to taste
  7. Add to a bowl with white rice and garnish as desired
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