Crawfish Kowalski

Make Jeannie Fonseca your first stop at the Tuesday Market for the Louisiana crawfish tails you'll need for this Crawfish Kowalski. Then pick up a pack of smoked sausage from Isabel Mendez, butter and cream from Progress Milk Barn and a bunch of green onions from one of our fantastic produce vendors. There are bunches and bunches of them at the market right now.


  • 1 pound good quality dried pasta (penne or rotini)
  • 1/2 cup (1 stick) butter
  • 1 pound andouille or other smoked sausage, sliced
  • 2 cups thinly sliced green onion
  • 1 tablespoon minced fresh garlic
  • 3-1/2 cups heavy cream
  • 1/2 cup beer
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 pound crawfish tails, peeled


Cook pasta according to package directions, being careful not to overcook. Rinse in cold water and set aside.

Melt butter in a large skillet. Add andouille and sauté until lightly browned. Add green onion and garlic; cook and stir for 1 minute. Add cream, beer, salt, cayenne pepper, and white pepper. Bring to a boil, stirring constantly, and cook for about 2 minutes or until mixture is slightly thickened. Add crawfish tails and return to a boil; cook for 1 minute. Mix in pasta and cook until pasta is heated through. Serve immediately.

Serves 6

Recipe compliments of Richard Stewart, The Gumbo Shop

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.