Crawfish and Andouille Sausage Pizza

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I have made this pizza quite a few times and it is always a hit! My son has requested it as part of his birthday dinner. The sauce has a nice little kick and the butter adds a silkiness. Since I could only find frozen crawfish, I let them sit between 2 paper towels after they were thawed just to make sure that all of the moisture is out of them. A unique and delicious pizza!!!!!!!!

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I'm a New Orleans girl...born and raised! And this pizza is the real deal! It is delicious...especially finished off with some fresh parsley and lemon zest. I've taken several cooking classes taught by Gail, and her food is as good in person as it looks on TV! Gail's food is excellent, but her love of life and exuberant personality is just as infectious and enjoyable as her food!

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Rebecca and G...the contestants HAVE to use their exact ingredients in their preparations of their dishes. Andouille sausage WAS used on this awesome pizza.
Otherwise the contest would have been bogus. And anyone wanting to try this recipe would have been duped as well. Every manufacturer of Andouille has a different idea of how it is suppose to be made or ground up.
Ladies just enjoy the recipe instead of trying to pull it apart.
Keep rockin' 'em Gail!!!

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I was fortunate enough to try this before anyone on the Food Network. I am a former student and coworker of the chef. I loved this recipe always because it was for her husband. When there is love and heart in a recipe, there is no going wrong. One of the best za" s I made. Perfect crust, perfect Southern recipe. Delicious combo of spicy sausage and crisp crust. Ambrosia to my palate. Way to go Gail.

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Wonderful recipe, easy to follow with amazing result's, Crust was amazing and the Louisana combo was great for a topping. Will make this again. The entire family really enjoyed this.

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Crust was very good! The rest of this was gross and my family would not eat it.

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I was a little disappointed in the cook, I must admit. I watched that episode and saw that she was clearly not using andoullie. It was some kind of fresh sausage. Andoullie is a cooked, smoked sausage. The authentic stuff, not what you usually find in grocery stores, is more than 1 1/2 inches thick and made with chunks of tender pork. Andoullie, whether authentic or supermarket variety doesn't need to be cooked, just heated. We put it on pizzas here all the time, but don't cook it first, because it doesn't need it. Of course, the same cook made pasta puttanesca without the anchovies, which made it not pasta puttanesca.

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This is a wonderful recipe with lots of different tastes.
The use of Crawfish and Andouille Sausage adds a unique blend of tastes.
This recipe rocks!
pizza on earth,
albert grande
pizzatherapy.com

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My husband and I watched this show last night and I went to get the ingredients today because it looked so good. Made it tonight and we loved it. Shared it with neighbors and they loved it too.