Jambalaya Pasta with Crawfish and Sausage

Mardi Gras is a HUGE holiday in New Orleans and is celebrated during the two weeks prior to February 9th, which is Fat Tuesday, the day before the start of the Lenten season.

I have wanted to go since I was in high school. Back then I had visions of wandering down Bourbon Street, with the crowds of people, following the parades and dancing in the streets. I planned on staying up all night to greet the dawn with the thousands of other party-goers.

Nowadays, since I am much *koff* *koff* older, I look forward to exploring the city, the architecture, the history, and of course the AH-mazing food!

You can’t argue with the fact that for many people, Mardi Gras is simply synonymous with good food, good times, and a general joie de vivre. So to celebrate, here in Western Washington, I wanted to come up with something extra delicious. I knew I wanted to make a jambalaya, but of course, there is no way I will make a traditional jambalaya.

Me? Traditional? Ppfffttttt

So while my little brain was turning and churning, I kept hearing Hank Williams' song Jambalaya.

" Goodbye Joe me gotta go me oh my oh
Me gotta go pole the pirogue down the bayou......
....jambalaya and a crawfish pie and filé gumbo...."

©Hank Williams

Jambalaya and a crawfish pie? Hhmmmmmmm. Can we add a little mac and cheese in there too? Oh yessssss!

And before anyone says cheese and seafood don't go together, let me give you 4 words.

Lobster.Mac.And.Cheese.

I rest my case!

While the Seattle area is known for many foodie-type things, crawfish, and andouille sausage are not among those things. Lucky for me, a new butcher shop opened in my little town last year, and guess what they carry? Yup, you guessed it, crawfish and andouille sausage.

Of course, you have to start with the holy trinity of onion, celery, and bell peppers. 

The next thing needed?

Cajun/Creole flavors.

That is where my Homemade Cajun Seasoning Blend comes in! It gives you just that right amount of ooohweeeeeeee!

I have to admit that, even though I explained that a crawfish was kind of like a shrimp and a lobster met and had a baby, a few here were a bit nervous about them, but once they had this deliciousness in their face those nerves disappeared. It was replaced by a look that I can only explain as ravenous hunger.

Thank goodness I had already gotten my bowl because they pretty much pushed me aside and attacked the pot like a bunch of wild beasts. I swear there was grabbing, growling, and gnashing of teeth involved!

RUDE!

Who are these people and where did they come from?

Oh ya, they are my family, and I actually gave birth to a few of them. Such a proud moment *sigh*

The happy ending? Everyone loved this dish and has begged that I keep it in the meal rotation. HA, that will teach them to doubt me!!

Side note - no people were harmed in the making of this recipe

INGREDIENTS NEEDED TO MAKE JAMBALAYA PASTA WITH CRAWFISH AND SAUSAGE

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

INGREDIENTS

• olive oil
• andouille sausage
• cooked crawfish tails (can sub small shrimp)
• onion
• celery
• bell pepper
• Homemade Cajun Seasoning Blend
• pink salt
• cracked black pepper
• garlic
• chicken bone broth (homemade or store-bought)
• heavy cream
• elbow macaroni (low carb use this pasta)
• Monterey jack cheese
• green onions

MORE LOW CARB & KETO CAJUN RECIPES

• Sheet Pan Cajun Pork Chops
• Cajun Shrimp Alfredo
• Cajun Cauliflower Dirty Rice
• Cajun Shrimp Spaghetti Squash
• Hot Louisiana Shrimp Dip
• Muffeletta Chicken