Crawfish Remoulade Campanelle with Succotash Salsa and Crispy Andouille

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This recipe is a combo of some of my favorite southern flavors- crawfish, andouille, remoulade and succotash all come together in a dish that I couldn't be more proud of!

Crawfish Remoulade Campanelle with Succotash Salsa and Crispy Andouille

3/4 cup mayonnaise

2 tablespoons finely minced shallot

2 tablespoons finely chopped celery

2 teaspoons minced flat leaf Italian parsley

1 ½ Tablespoons creole mustard

1 teaspoon lemon juice

1 teaspoon white wine vinegar

1 teaspoon horseradish

1/2 teaspoon garlic powder

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon white pepper

1 cup baby lima beans

¼ cup canola oil

2 cups cubed andouille sausage

1 cup freshly cut corn kernels

1 ½ cups sliced fresh okra

2 minced jalapeno peppers

1 cup baby tomatoes, halved

½ teaspoon creole seasoning

1 pound Barilla Semolina Campanelle Pasta

1 pound cooked and peeled Louisiana crawfish tails

Place the mayonnaise, shallot, celery, parsley, creole mustard, lemon juice, white wine vinegar, horseradish, garlic powder, Worcestershire, salt and white pepper in a medium mixing bowl and whisk together.

Place lima beans in a small saucepan and add just enough water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.

Place oil in a large cast iron pan over medium high heat. Add the diced andouille and fry for 5-10 minutes, or until browned and crisp. Remove with a slotted spoon and drain on a paper towel lined plate.

Add the corn kernels to the andouille oil and cook for 8 minutes, or until kernels are slightly charred. Remove the corn and place in a medium mixing bowl. In the same cast iron skillet over high heat, place the okra slices in the pan and allow to roast until browned, about 5 minutes, stirring occasionally.

Add the okra, lima beans, jalapeno, tomato and creole seasoning to the corn and stir together.

Boil the pasta in a large stock pot for 10 minutes in rapidly boiling heavily salted water. Drain and allow to cool slightly.

Stir the pasta, remoulade sauce and crawfish together. Plate the pasta, sprinkle with andouille sausage and line the plate with the succotash mixture.

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