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

Cajun Risotto with Crayfish

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

  • Total Time: 30 minutes
  • Yield: 3-4 servings 1x


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


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



  • medium saucepan
  • large skillet

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.