Crawfish Pizza
Laissez les bons temps rouler! This Cajun-Creole pizza brings the flavors of the Louisiana bayou with spicy crawfish tails, smoky andouille, the Holy Trinity of Cajun cooking, and a rich, spicy cream sauce.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Saute the Trinity: In a skillet, saute bell pepper, onion, and celery in butter until softened, about 5-7 minutes. This is the "Holy Trinity" of Cajun cooking. Set aside.
Make the Cajun cream sauce: Melt butter, add garlic, cook 30 seconds. Add cream and Cajun seasoning. Simmer 5 minutes until slightly thickened. Stir in Parmesan. Taste and adjust seasoning.
Cook the andouille: In a hot skillet, cook andouille slices until browned on both sides, about 2-3 minutes per side. Set aside.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Spread Cajun cream sauce over the dough. Sprinkle mozzarella, then layer the sauteed Trinity, andouille slices, and crawfish tails.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly with some charred spots.
Serve: Remove from oven and scatter sliced green onions over the top. Let rest 2 minutes, then slice. Serve with hot sauce on the side for those who want extra heat!
💡 Pro Tips & Variations
- Crawfish season: Louisiana crawfish season runs from late winter through early summer. Use frozen crawfish tail meat when fresh isn't available.
- Don't overcook crawfish: Crawfish tail meat is already cooked - it just needs to warm through on the pizza.
- Make your own Cajun seasoning: Mix paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper.
- Add tasso ham: For extra smoky Cajun flavor, add some diced tasso ham along with the andouille.
- Crystal Hot Sauce: Serve with Crystal or Louisiana hot sauce on the side - it's the authentic Louisiana choice.
- Shrimp substitute: If crawfish isn't available, substitute Gulf shrimp for a similar seafood experience.