Cajun Risotto with Crayfish

Risotto | Crawfish | Crayfish | Crawdads | Mud Bugs | Southern Risotto | Cajun Risotto | Parmesan Risotto

A creamy, spicy risotto with hints of complex flavor like white wine and truffle oil, then topped with southern favorites: crayfish and andouille sausage.

  • Author: Sarah | Away From the Box
  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


  • 2 TB unsalted butter
  • 2 cloves garlic, minced
  • 1/2 medium yellow onion, diced
  • 1 c. arborio rice
  • 1/2 c. dry white wine, like Chardonnay
  • 3 c. chicken or vegetable broth
  • 1 TB cajun seasoning, like Slap Ya Mama
  • 3/4 c. parmesan cheese
  • 3 TB truffle oil or olive oil
  • 10 oz. (about 1 1/2 c.) crayfish tails, fresh or thawed from frozen
  • 7 oz. andouille sausage, cut in slices on the diagonal
  • pinch of cajun seasoning


  1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic and saute for about a minute, making sure the garlic doesn’t brown. Pour in the rice and stir to coat.
  2. Add the white wine and bring to a simmer. When the rice has mostly absorbed the liquid, add 1 c. of the broth. Continue stirring and add more broth once it has been mostly absorbed. Do this again 1 c. at a time until the broth runs out.
  3. Stir in the Cajun seasoning and Parmesan cheese until melted and fully incorporated. Turn heat down to low.
  4. In a large skillet, heat the oil on medium heat. Add the sausage and let sizzle for about 2 minutes, then add the crayfish tails and stir. Sprinkle a pinch of the Cajun seasoning over the crayfish.
  5. Continue cooking for another 5 minutes or so, until the crayfish begin to curl and the sausage is heated and cooked through.
  6. Serve the risotto warm, topped with the crayfish and sausage and a drizzle of the oil.


Pay attention to the amount of salt in your Cajun seasoning. If it is high in sodium, consider using a low sodium broth and add salt at the very end to taste.

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