Boudreaux Bread Recipe

slice and toast

Preheat oven to 200°C (400°F). Slice the baguette on the diagonal into 12–14 pieces about 1" thick. Brush each slice lightly with 1 tablespoon olive oil and arrange on a baking sheet. Toast in the oven 6–8 minutes until golden and crisp. Remove and set aside.

Slice the andouille sausage into 1/4" rounds. In a large skillet over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add sausage and cook 3–4 minutes until browned. Remove sausage to a plate and set aside, leaving rendered fat in the pan.

Add the shrimp to the hot skillet with a pinch of salt and pepper and sear 1 minute per side until just pink. Remove shrimp and place with the sausage. Add crawfish tails to the skillet and warm 1 minute. Remove and combine with the other proteins. Keep warm.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add diced onion, bell pepper, and celery (the 'holy trinity') and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Stir in 2 teaspoons flour and cook 1 minute to remove raw flour taste, stirring to coat vegetables.

Add paprika, Cajun seasoning and cayenne to the pan and stir for 20 seconds to bloom the spices.

Deglaze with 60 ml dry white wine or chicken broth, scraping up browned bits from the bottom of the pan. Let the liquid reduce by half (about 1–2 minutes).

Pour in 240 ml heavy cream and bring to a gentle simmer over medium-low heat. Stir as the sauce thickens, about 3–5 minutes.

Return the cooked sausage, shrimp and crawfish to the skillet and stir to coat in the sauce. Simmer gently 1–2 minutes to heat through; do not overcook shrimp.

Finish the sauce by adding 1 teaspoon Worcestershire, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning with additional Cajun seasoning or salt as needed.

Place toasted baguette slices on a serving platter. Spoon a generous portion of the sausage–shrimp–crawfish mixture with the Cajun cream sauce over each slice.

Sprinkle about 3/4 cup shredded cheddar or Monterey Jack evenly over the topped slices. If desired, place under a broiler 1–2 minutes to melt and lightly brown the cheese (watch closely).

Garnish with extra chopped parsley and a squeeze of lemon wedge. Serve immediately while hot.