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Andouille and Crawfish Mac 'n Cheese
Adapted from Joe Cervantez’ recipe
2 (7.25-ounce) boxes of macaroni and cheese, or homemade
3 ounces andouille sausage, cubed
½ cup onions, diced
1-2 garlic cloves, minced
2 teaspoons Chef Paul Blackened Redfish Magic Seasoning, or more to taste
4 ounces crawfish tail
Kosher salt
Freshly cracked black pepper to taste
2 Tablespoons green onions, sliced
Prepare macaroni and cheese following box instructions; set aside.
In a large pan over medium-high heat, sauté andouille sausage until fat starts to render. Add onions and garlic; cook onions until almost transparent. Add Blackened Redfish Magic Seasoning, followed by crawfish tails. Reduce to medium heat and cook crawfish tails until almost opaque, indicating they are almost done. Fold in macaroni and cheese. Season with salt and black pepper and adjust Magic Seasonings if necessary. Reduce to low heat and stir noodles gently until hot. Sprinkle with green onions and serve immediately. Serves 6.
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