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All the vibrant, spicy flavors of a classic Louisiana crawfish boil loaded onto a cheesy pizza! This recipe features a creamy garlic butter sauce, tender crawfish tails, spicy andouille sausage, corn, and potatoes.
Prepare the toppings. Boil the small red potatoes in salted water for 10-15 minutes until just tender. Drain, cool slightly, and slice into 1/8-inch thick rounds. Set aside.
Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it on a middle rack in the oven to heat up for at least 45 minutes.
Make the creamy Cajun sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Whisk in the all-purpose flour and cook for another minute to form a light roux. Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring the sauce to a simmer and cook for 3-4 minutes, until it thickens enough to coat the back of a spoon. Remove from heat and stir in the Cajun seasoning, lemon juice, salt, and black pepper. Set aside.
Assemble the pizza. On a lightly floured surface, stretch or roll out the pizza dough to a 12 to 14-inch circle. Transfer the dough to a piece of parchment paper on a pizza peel or the back of a baking sheet. Brush the outer edge of the crust with olive oil.
Spread the creamy Cajun sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle about half of the mozzarella cheese over the sauce. Evenly arrange the sliced potatoes, andouille sausage, corn kernels, and crawfish tails over the cheese. Top with the remaining mozzarella cheese.
Bake the pizza. Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone or steel. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. If not using a stone, bake on a baking sheet.
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All the vibrant, spicy flavors of a classic Louisiana crawfish boil loaded onto a cheesy pizza! This recipe features a creamy garlic butter sauce, tender crawfish tails, spicy andouille sausage, corn, and potatoes.
This cajun_creole recipe takes 50 minutes to prepare and yields 4 servings. At 1097.74 calories per serving with 44.96g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Garnish and serve. Remove the pizza from the oven and let it rest for 2-3 minutes. Garnish with freshly sliced green onions. Slice and serve immediately.
Substitute the crawfish tails with cooked shrimp or lump crab meat for a different seafood flavor.
Include sautéed green bell peppers and onions for a more classic 'trinity' flavor profile.
Use a mix of mozzarella and provolone or a sprinkle of smoked gouda for extra depth of flavor.
Add thinly sliced jalapeños as a topping before baking for an extra layer of heat.
The combination of crawfish, andouille sausage, and mozzarella cheese provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
Crawfish and sausage are good sources of B vitamins, particularly B12, which is crucial for nerve function and the formation of red blood cells.
Crawfish are an excellent source of the antioxidant mineral selenium, which helps protect cells from damage and supports thyroid function.
A serving of this pizza (approximately 2 slices) contains an estimated 800-950 calories, depending on the specific ingredients like the dough and sausage used. It's a rich and indulgent meal.
This pizza is a decadent treat rather than a health food. It is high in calories, saturated fat, and sodium. While it provides protein and some nutrients, it should be enjoyed in moderation as part of a balanced diet.
Yes, frozen cooked crawfish tails work perfectly. Just make sure to thaw them completely and pat them very dry with paper towels before adding them to the pizza to avoid excess moisture.
Absolutely. Omit the crawfish and andouille sausage. You can replace them with hearty vegetables like sautéed mushrooms, bell peppers, onions, or use a plant-based spicy sausage.
If andouille is unavailable, you can substitute it with another spicy smoked sausage like chorizo (the cured Spanish kind) or a good quality kielbasa.