Crawfish Andouille Cheesecake - YUM!

[nikinik]

The hubby and I whipped this up and it was to die for!

[surfinsapo]

Recipe please... I mean purty please... :) I like it a lot!! ;)

[Lynn]

That looks delicious!

You gotta tell us more.:)

[nikinik]

Recipe coming soon! Hubby will type it up for me. :)

[bart]

Thank you. I'd like to have it also. Looks great.

[pattiecakes]

That sounds very intriguing.

[nikinik]

Crawfish Andouille Cheesecake

INGREDIENTS:
1 lg onion
minced garlic
1 bell pepper
3 celery stalk (minced)
1/4 stick butter
2 lbs. crawfish (I use the packaged Louisiana crawfish)
1/2 lb. andouille (I get mine from the Best Stop in Lafayette)
24 oz. cream cheese (cut in cubes)
1 lb. smoked gouda cheese (shredded)
5 eggs
1 Tbsp. Zatarain's Crab Boil
1 Tbsp. Old Bay seasoning
Italian bread crumbs
Olive Oil


DIRECTIONS:
Saute onion, garlic, bell pepper and celery in butter.
Cook down.
Chop up or pulse in processor the crawfish and andoille sausage being sure not to chop too fine!
Add crawfish and andouille sausage to pan.
Let meats render.
Add crab boil and Old Bay seasonings.
Add cheeses.
Mix until everything is well blended and cheeses are melted.
Let cool at least 15 minutes
Add eggs.
Mix together bread crumbs and oile oil to moisten the crumbs and press into the bottom of a 9" Springform pan.
Place filling in the pan.
Bake at 350 in water bath (about half way up spring form pan and cover with foil.
Bake for 1 hr. 15-30 minutes and take the foil off for last 15 minutes to brown the top.

[CCroteau]

I cannot wait to try this one.
Thank you!

[Lynn]

I'm going to move this thread into the recipe section so it can be easily found. Thanks!