Polidori Andouille Sausage and Crawfish Étouffée
  1. First, in a grill pan or cast iron skillet, brown the Andouille Sausage over high heat turning every few minutes. Cook until the sausage is cooked through and no longer pink in the middle. This will take about 8 minutes. Wait for the sausage to cool and slice each link into 1-inch discs.
  2. Meanwhile, in a large pot empty the bag of frozen veggies (known as Holy Trinity in the south). Turn the heat to medium-high. Sautee the veggies until they are soft (not browned) and most of the liquid is evaporated.
  3. Add chopped garlic and most of the green onions (save some for garnish). Sautee for another couple minutes.
  4. Turn down the heat to med-low and now add that 1/2 stick of butter. Stir until it melts. Starting with one Tablespoon at a time, add the flour and mix until all 4 Tbsps are dissolved. Turn the heat to medium low to make sure not to burn the butter and flour mixture.
  5. Add the thawed crawfish meat, liquid, and Andouille sausage discs. Turn the heat back up to medium. Add Creole Seasoning and Worcestershire sauce to the pot.
  6. Stir in the 4 cups of chicken broth, and bring the mixture back to a boil. Simmer until the liquid cooks down about 20-30 minutes until the Étouffée reaches a gravy-like consistency.
  7. While your Étouffée is cooking down, make 2 cups of white (or brown) instant rice. Serve the Andouille and Crawfish Étouffée over the rice and garnish with extra scallions.