Cajun Crawfish Mac and Cheese

This Cajun-inspired crawfish mac and cheese is classic comfort food, upgraded! Loaded with seasoned crawfish, smoked sausage, and cheese, it’s a great recipe for a special dinner.

Hey Cousins! Today, I am sharing another infamous I Heart Recipes mac and cheese recipe. This time, it’s a creamy crawfish mac and cheese loaded with succulent crawfish, andouille sausage, veggies, Cajun spices, and a whoooole lotta cheese. When you make this dish, it will be an unforgettable dining experience! 

What is Cajun Crawfish Mac and Cheese?

Oooh baby, this is a truly loaded mac and cheese, if I do say so myself! If y’all have been around for a while, you’ll know that I’m a fan of upgraded mac and cheese recipes. Whether it’s a classic lobster mac, loaded bacon mac and cheese, or a classic extra-cheesy Southern mac and cheese, I’m no stranger to indulgent, creamy, sinfully good mac and cheese recipes. This Cajun mac and cheese is no exception!

This Cajun-style crawfish mac is designed to be a main course, but it’s also the perfect side dish for a potluck or holiday dinner. The Cajun spices work perfectly with a from-scratch, creamy cheese cause, spicy andouille sausage, and succulent crawfish tail meat.

Never tried crawfish? It’s a South Louisiana staple! You may have also heard of them called “crayfish” or “crawdads.” Think of them as a cross between lobster and shrimp. Crawfish tails are where most of the meat is and have a mild and sweet flavor, similar to lobster. It pairs perfectly with a creamy, cheesy sauce. And because crawfish are a Southern delicacy, they’re right at home seasoned with zesty creole seasoning.

Sharing this recipe with family, friends, or a special someone (hellooo, at-home romantic candle-lit date night, anyone?!) is like taking a trip down to the Bayou of Louisiana without leaving your home. It’s a must-try recipe, and I’m gonna tell y’all all about how to make it!

How to Make Cajun Crawfish Mac and Cheese

Ingredients

So, what exactly do you need to make this Cajun mac and cheese with crawfish? The base of the recipe is pretty basic – a creamy cheese sauce made with a roux. Add a few veggies, spices, and, of course, the seafood and sausage, and you’ve got a gourmet meal on your hands. Now, pack it up and head to the grocery store!

• Frozen Crawfish Meat: if you’re not lucky enough to live in the Southern states, finding fresh crawfish on demand might be a bit harder. You can buy frozen crawfish from Walmart – it comes cooked, peeled, and deveined, so easy-peasy!
• Andouille Sausage: this savory, smokey sausage is packed with flavor. You’ll need a 16-ounce package for this recipe.
• Pasta: I use elbow macaroni (as I do in most of my mac and cheese recipes), but cavatappi pasta would also be a great option here.
• Onion & Bell Peppers: when cooked, the sweetness of these vegetables pair perfectly with crawfish. I usually grab a three-pack of bell peppers – green, yellow, and orange. I also prefer yellow onion to white, but use what you have.
• Garlic: a necessary aromatic! I use 1 tablespoon of minced garlic; doesn’t matter if it’s fresh or jarred.
• Seasonings: salt and black pepper are (obviously) a must. For the Cajun seasoning, you can go with a classic like Slap Ya Mama or Tony Chachere’s Creole seasoning. If you want something more unique, try my very own Rosamae seasoning’s Cajun blend or Cajun seafood boil seasoning!
• Shredded Cheese: I prefer a mix of cheddar cheese and pepper jack cheese (for a lil’ extra kick), but you can use your preferred blend. Sharp cheddar cheese is a great option for a nicer flavor. As always, freshly shredded cheese is highly recommended.
• Milk or Cream: I prefer to use whole milk for my cheese sauce, but half and half or heavy cream will also work (you’ll get a much richer, creamier sauce with cream vs. milk).
• Flour: you’ll need a little bit of all-purpose flour for your roux mixture.

As far as pantry staples, you’ll need water to boil your pasta, canola or vegetable oil for sautéing the sausage and veggies, and unsalted butter for the roux.

Kitchen Supplies

Just because I want to make sure your bases are covered, here’s a quick list of all the supplies you need to make this recipe:

• Tools, Etc.: a cutting board or handy-dandy vegetable chopper, cheese grater, pasta strainer, small bowls (for setting aside cooked ingredients), paper towels, and oven mitts
• Utensils: measuring cups and spoons, sharp chopping knife, whisk, heat-safe wooden, silicon, or plastic spoon
• Dishes: large pasta pot, a large, deep-sided skillet, Dutch oven, or cast iron skillet (note: I bake my crawfish mac in a cast-iron skillet, which you can also use to sauté the veg and sausage. Or you could bake the mac in a lightly greased baking dish.)

Instructions

Now, this is one of the few mac and cheese recipes I don’t have a video tutorial for, but I have full faith that y’all can pull it off without one. Despite the gourmet-sounding recipe name, crawfish mac and cheese is actually crazy easy to make. So, strap on that apron, and let’s get cookin’, Cousins! 

1. First, preheat the oven to 400 degrees F and get a large pot of (heavily) salted water going on the stovetop.
2. When the pasta water is ready, boil the pasta until al dente (follow the directions on the package). Drain the pasta water (be sure to save 1-2 cups). Set the pasta aside. 
3. Next, heat a large skillet, Dutch oven, or cast iron skillet with oil over medium heat. Toss in the chopped sausage, onions, and peppers. Cook this mixture for about 8-10 minutes, until the sausage is nicely browned and the veggies are tender and translucent. Empty out the skillet and set these ingredients aside.
4. In the same skillet, melt the butter. Once the butter is fully melted, add the flour and whisk for 3-5 minutes until the mixture has slightly browned (this is important to cook out that raw flour taste). Then, slowly add the milk (or cream) and whisk consistently until the mixture begins to thicken–this is the base of your cheese sauce.
5. Add your seasonings, then slowly start to add the shredded cheese. Don’t add it all at once, or else the cheese sauce will get clumpy. Be patient! If the sauce is too thick, add a bit more cream or some of that reserved pasta water until it reaches the perfect creamy consistency.
6. Add the pasta, sausage and veggies mixture, and the thawed crawfish to the cheese sauce. Mix everything until well combined.
7. At this point, transfer the mac and cheese mixture into a cast iron skillet or baking dish. If desired, top with an extra sprinkle of shredded cheese, and pop that baby in the oven for 15-20 minutes or until it’s golden brown and bubbly.

There you have it, friends! A tasty, creamy Cajun-style crawfish mac and cheese recipe that’s perfect for your next holiday meal, potluck, or special date night. With minimal effort, you get a gourmet meal that’s restaurant quality. Seriously, this is the type of dish you find on restaurant menus for $30 a pop!

Pro-Tips and FAQs to make the Most Delicious Cajun Mac and Cheese

As delicious as this recipe is as written, there’s always room to make a dish your own! So, I want to share some Cousin Rosie tips and tricks that take this Cajun crawfish mac and cheese to a whole new level.

• As I said in the ingredients list above, you can switch the type of cheese you include. Sharp cheddar cheese gives it a bolder flavor. Pepper Jack adds some heat. Colby Jack cheese is a good blend of sharp and creamy. Parmesan cheese adds a nice kick – the possibilities are endless.
• Add a bit of heat by sauteing a diced jalapeno with the vegetables. This mac and cheese is also bomb-dot-com with a bit of hot sauce on the side. 
• Add some crunch with a sprinkle of breadcrumbs or crumbled potato chips on top before baking. 
• Garnish the mac and cheese with chopped green onions or fresh parsley flakes for a picture-perfect finish.
• I prefer smaller bits of sausage in this recipe rather than half-inch rounds like you see in other recipes. To get the perfect-size bits, cut the sausage in half lengthwise, then in half again, and finally, chop that into small chunks. Voila, the perfect size andouille sausage pieces!
• Serving this Cajun mac as a main dish? It has protein, dairy, carbs, and veggies. You can serve it solo or with a side or two. For bread, go with dinner rolls, cornbread, or garlic bread. Want more veg? Try a side salad or vegetable of choice.  

I don’t like crawfish; what can I substitute for it? 

If you can’t find or don’t like crawfish… first of all, why y’all on this recipe?! 😉 However, you can easily swap it out. The closest swap is to replace the crawfish with 2 cups of small shrimp. If you use medium shrimp, go with 1 cup instead. Another tasty swap is lobster meat, which is similar in taste and texture to crawfish meat. You can find a mixture of crawfish and shrimp at some stores, which works in this recipe.

If you’re anti-seafood altogether, you can still make a kickin’ Cajun-style dish that is simply andouille mac n cheese.

How long does it take to defrost frozen crawfish? What’s the best way to do it? 

It’s best to defrost frozen crawfish the night before or take it out first thing in the morning and put the package into a bowl of cold water. If you’re going the cold water route, check the water throughout the day and change it once it gets close to room temperature. The cold water trick also works for partially defrosted crawfish.

How do I store leftover crawfish mac and cheese? 

With a loaded Cajun mac and cheese that’s this delicious, leftovers aren’t guaranteed. However, on the rare occasion that you do have leftovers, here’s how to properly store them: 

• Refrigerator: cool and store leftovers in the fridge in an airtight container for 3 to 5 days.
• Freezer: freeze in a zip-top baggie or freezer-safe container for up to 3 months. Defrost in the fridge overnight. 
• Reheating Leftovers: transfer the leftovers to an oven-safe dish and bake until heated through, about 10-15 minutes at 350 degrees. You can also reheat crawfish mac in the air fryer for a few minutes. 

If you enjoyed my Cajun Crawfish Mac and Cheese, here are More Savory Southern Food from I Heart Recipes:

This Cajun crawfish mac and cheese is a recipe that comes from the deep Louisiana South, but it’s not the only Southern recipe I have up my sleeve! They don’t call me a soul food blogger for nothin’, fam 😉 If you loved this crawfish mac, here are some equally as savory dishes to try next. 

• Southern Slow Cooker Smothered Oxtails
• Instant Pot Crawfish Boil
• Sheet Pan Shrimp Boil Recipe
• Loaded Cajun Fried Cabbage
• Shrimp & Sausage Creole
• Seafood, Chicken, and Andouille Sausage Gumbo
• Oxtail Stew with Red Sauce

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