Baton Rouge, Louisiana
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Crawfish and andouille sausage bread pudding

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BATON ROUGE - Chef Kelley McCann of Galatoire's Bistro whipped up crawfish and andouille sausage bread pudding Wednesday on WBRZ News 2 at 4.

Here is a list of the ingredients.

*1 lb. Louisiana crawfish tails
*4 links of Andouille sausage (diced)
*½ yellow onion (diced)
*1 small green bell pepper (diced)
*4 T minced garlic
*4 T creole seasoning
*¼ cup parmesan cheese
*1 qt. heavy cream
*8 eggs
*3 T liquid crawfish boil seasoning
*5 9 in. loaves French bread

In order to make the dish, slice a french bread loaf into 1 inch slices. Layout the bread and let it start to harden so it will soak up more custard. In a medium pot, heat the heavy cream and liquid crawfish boil seasoning to a low simmer then remove from heat. Crack the eggs into medium sized mixing bowl. Then, slowly begin to pour cream into the bowl while whisking eggs continuously. Place bread into custard and mix around to let soak.

In a large sauté pan, with a small amount of oil, sear sausage well on all sides. Then add in the onion, bell pepper, garlic and creole seasonings. Once vegetables are translucent, add in crawfish tails and mix well. Combine Parmesan cheese, crawfish and custard in a greased oven safe pan. In the oven, cook at 300 degrees for 30 minutes or until stiff. Once bread pudding is out of the oven, allow to sit at room temperature to set. This dish goes great with a fried egg and creole hollandaise.


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