Crawfish Andouille Macaroni Salad
This week’s interesting crawfish recipe (that we have yet to try) comes from a surprisingly local source with a mix of Italian flavor. Not uncommon in many Cajun recipes, as it relates to seasoning and sausage...but Macaroni? That's a new one to us too. Chef Bryan Dooley of Bryan’s Black Mountain Barbecue shared this recipe recently with the Arizona Republic. If y’all try it out, let us know what you think! How Bryan ever came with this recipe we have yet to be learned, but it sure looks good "mais yeah!?"
If you have not yet treated yourself to Bryan’s Barbecue, you owe it to yourself to do so next time you find yourself in Cave Creek, Az. Aside from being great food, Bryan is also an ideal local business owner who is heavily involved in the community. He supports local Bull Rider and friend of Arizona Crawfish Company, Wacey Barta and also locally owned Wickenburg radio station Real Country 96.3 KSWQ...which just happens to …show more content…
What can we say, we love supporting the locals...here's the recipe:
Crawfish & Andouille Macaroni Salad with Whole-Grain Mustard Vinaigrette
Serving Size: 8
For Macaroni:
Ingredients:
3 quarts water
6 bottles of beer (12 ounces each)
1 tablespoon salt
1 box (16 ounces) elbow macaroni
1 tablespoon or so of olive oil
Directions:
Bring water, beer and salt to a boil. Add pasts and cook, stirring occasionally, until cooked. Let cool. Once cooled, coat with a drizzle of olive oil to prevent sticking.
For Vinaigrette:
Ingredients:
½ cup cider vinegar
5 tablespoons whole-grain mustard
4 teaspoons kosher salt
½ teaspoon clack pepper
½ teaspoon cayenne pepper
2 cups canola oil
Directions:
Whisk together vinegar, mustard, salt and both peppers in a medium bowl. While still whisking slowly drizzle in oil.
For Salad:
Ingredients:
12 ounces crawfish meat
12 ounces andouille sausage, grilled and sliced
4 ounces red onion,
This week’s interesting crawfish recipe (that we have yet to try) comes from a surprisingly local source with a mix of Italian flavor. Not uncommon in many Cajun recipes, as it relates to seasoning and sausage...but Macaroni? That's a new one to us too. Chef Bryan Dooley of Bryan’s Black Mountain Barbecue shared this recipe recently with the Arizona Republic. If y’all try it out, let us know what you think! How Bryan ever came with this recipe we have yet to be learned, but it sure looks good "mais yeah!?"
If you have not yet treated yourself to Bryan’s Barbecue, you owe it to yourself to do so next time you find yourself in Cave Creek, Az. Aside from being great food, Bryan is also an ideal local business owner who is heavily involved in the community. He supports local Bull Rider and friend of Arizona Crawfish Company, Wacey Barta and also locally owned Wickenburg radio station Real Country 96.3 KSWQ...which just happens to …show more content…
What can we say, we love supporting the locals...here's the recipe:
Crawfish & Andouille Macaroni Salad with Whole-Grain Mustard Vinaigrette
Serving Size: 8
For Macaroni:
Ingredients:
3 quarts water
6 bottles of beer (12 ounces each)
1 tablespoon salt
1 box (16 ounces) elbow macaroni
1 tablespoon or so of olive oil
Directions:
Bring water, beer and salt to a boil. Add pasts and cook, stirring occasionally, until cooked. Let cool. Once cooled, coat with a drizzle of olive oil to prevent sticking.
For Vinaigrette:
Ingredients:
½ cup cider vinegar
5 tablespoons whole-grain mustard
4 teaspoons kosher salt
½ teaspoon clack pepper
½ teaspoon cayenne pepper
2 cups canola oil
Directions:
Whisk together vinegar, mustard, salt and both peppers in a medium bowl. While still whisking slowly drizzle in oil.
For Salad:
Ingredients:
12 ounces crawfish meat
12 ounces andouille sausage, grilled and sliced
4 ounces red onion,