Recipe courtesy of Lynn Crawford

Pasta Jambalaya with Crawfish and Andouille Sausage

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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1 pound dry angel hair pasta

1/4 cup kosher salt

2 tablespoons olive oil

8 ounces andouille sausage, diced into 1/2-inch pieces

1/4 cup small-diced yellow onion

1 tablespoon minced garlic

1 cup green zucchini, small dice

1/2 cup small-diced red bell pepper

One 19-ounce can diced tomatoes

1 tablespoon chopped fresh thyme

1/2 cup heavy cream

1 pound cooked crawfish tails

2 tablespoons chopped fresh basil

1 tablespoon seafood seasoning, such as Old Bay

1/2 cup grated Parmesan


  1. Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside.
  2. While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan.
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