Crawfish and Andouille Mac n Cheese

This was inspired from the “Freddie Mac” they serve at Desi Vega’s Steakhouse in New Orleans. If you haven’t been there yet, make sure you go ASAP. I don’t even think it’s possible to have a bad meal from there.

This recipe was SO easy to make and it came out incredible. Of course it didn’t taste exactly like the Freddie Mac at Desi Vega’s, but I must say it came pretty damn close! They have crawfish, andouille, shrimp, and crab, but I left out the last two. Please forgive me for the lack of pictures, I wasn’t expecting it to come out THIS good! Ha!


• 1 stick of butter

• 1/4 cup of flour

• 1 pint of heavy whipping cream

• 1 cup of milk (give or take some if your cheese sauce and pasta mixed together is too firm)

• 1 cup of crawfish tails

• 1 lb of andouille sausage

• 1 packed of rotini noodles

• 1 block of Sharp Cheddar, shredded

• 1 block of Mozzarella, shredded

• 1 block of Pepper Jack, shredded

• 1 block of Gouda, shredded

• 1/2 cup of shredded Parmesan

• Your favorite creole seasoning

• Garlic powder

• McCormick Pinch Perfect Garlic and Herbs seasoning

  1. Shred cheeses and divide into halves. You’ll use half for the cheese sauce and the other half for the top to bake.
  2. Cook pasta al dente according to package instructions. Be careful not to over cook! Strain and rinse with cold water.
  3. Preheat oven to 400 degrees.
  4. Melt 1 stick of butter in a saucepan over medium heat. Whisk in flour when butter has melted. Cook for about 1 minute. Reduce heat and stir in heavy whipping cream. Stir in seasonings according to your liking.
  5. Bring to a boil, whisk constantly then reduce heat to medium and simmer until thick (but not overly thick. If it gets too thick, add milk.)
  6. Remove from heat and whisk in shredded cheeses. Use half from each type (you’ll use the rest later).
  7. Chop andouille sausage into small bits and brown in a skillet.
  8. Cook crawfish tails in skillet for 2 minutes.
  9. Fold pasta, andouille, and crawfish into cheese sauce and stir. You want the mixture to be a little loose, but still firm.
  10. Add remaining shredded cheese on top.
  11. Pour mixture into a baking dish and sprinkle remaining cheese and on top. Bake for about 20 minutes or until cheese is a little brown.

Happy eating,

Mama Rach


Crawfish Cakes

Hey y’all!!

It’s been a while. Okay, maybe more like a year. BUT WHO’S COUNTING????

Friday after work decided I wanted to boil a sack of crawfish right as it started to monsoon (not even exaggerating) in New Orleans. Did I let that stop me? HAIIIIIL NAW. I know what you’re thinking, “why didn’t you just go pick up 10 or so pounds of boiled crawfish?” My answer: BECAUSE NICK AND MY UNCLE TIM MAKE THE BEST CRAWFISH. Plus, I knew I would have TONS left over to make some yummy food with! I know, I know. I’M SO SPOILED.

Anyway, once the worst of the storm passed, Nick and I boiled a sack. Yes, you read that right. A WHOLE sack for two people 😂 Of course, we only ate like 10 pounds total so we had about 30 leftover to peel. By the end of it, I couldn’t fill my fingers, BUT after the outcome of this recipe IT WAS SO WORTH IT.

I totally can’t take full credit for this, so shoutout to my Uncle Chuck for his recommendation on these! He makes BOMB crab cakes and suggested I substitute the crab with crawfish. Annnnnd, here we are.


  • 1 cup of chopped crawfish tails (you can use frozen, I prefer the ones from the boil because they have SO much flavor)
  • 1/2 cup of green onions, chopped
  • 5 cloves of garlic, chopped (I used the ones from the boil…YUM)
  • 1 cup of milk
  • 1/4 cup of vegetable oil
  • 1 stick of butter
  • 2 tablespoons of flour
  • 1 egg, beaten
  • 1/2 cup of grated Parmesan cheese
  • 20 saltine crackers, finely crushed
  • 1 cup of Italian breadcrumbs
  • Cayenne pepper, salt, pepper (I never measure seasoning, just kind of eye ball it)
  • Hot sauce
  1. Melt 3 tablespoons of butter in a skillet over medium heat. Add flour and whisk 3 minutes until blended well.
  2. Add green onions, salt, cayenne pepper, black pepper. Stir for 2 minutes then add chopped garlic. Cook until soft (unless you’re using the garlic from your crawfish boil. In that case it is already soft).
  3. Slowly pour in milk and stir. Constantly stir until thick then remove from heat.

    Milk/Green Onion Mixture
  4. Combine egg, crushed saltine crackers, hot sauce, and crawfish in a mixing boil.
  5. Fold in milk mixture and let cool.
  6. Divide the mixture into patties and coat with breadcrumbs in a separate bowl.

    Dad helping coat the cakes with bread crumbs!
  7. Heat remaining stick of butter and oil in a nonstick skillet on medium-high heat. Fry patties on each side about 3 minutes until brown.

    Crawfish Cakes cookin!
  8. Drain on paper towels and serve.


I made an easy little mayo/sriracha sauce, but they were just as amazing without it!!!

Happy eating,

Mama Rach