Crawfish Sausage
Creole Sauce, Hot Sauce, Herb Salad
Chef Michael Le of Perseid | Houston, TX
Adapted by StarChefs | September 2025 | Photo: Alexander Zeren
INGREDIENTS
Crawfish Sausage:
Yield 10 sausages
50 grams brunoise yellow onions
50 grams brunoise celery
20 grams red bell peppers
20 grams yellow bell peppers
20 grams green bell peppers
1 kilogram diced raw shrimp
3 egg whites
200 grams heavy cream
200 grams crawfish
25 grams kosher salt
10 grams chopped tarragon
10 grams chopped parsley
10 grams sliced chives
1 gram cayenne
Hot sauce
Creole Sauce:
Yield 1½ quarts
500 grams shrimp shells
300 grams red bell peppers
300 grams red onions
100 grams sliced garlic
250 grams tomato paste
2 cups heavy cream
Hot sauce
Kosher salt
MSG
Herb Salad:
Picked parsley
Frisée
Picked celery hearts
Extra virgin olive oil
Kosher salt
Lemon juice
METHOD
For the Crawfish Sausage:
Heat the water bath of an immersion circulator to 160°F. In a sauté pan over medium heat, sweat onions, celery, and bell peppers until softened. Transfer to a food processor. Add shrimp and process until smooth. Add egg whites. Mix to combine. With machine running on low speed, slowly stream in heavy cream. Mix until smooth. Fold in remaining ingredients. Season with hot sauce. Transfer farce mixture to brined hog casing. Seal and cook sous vide 18 minutes, or until internal temperature of sausage reaches 140°F. Reserve.
For the Creole Sauce:
In a sauté pan over medium heat, sweat shrimp shells, bell peppers, onion, and garlic until softened. Add tomato paste and cook until mixture begins to caramelize. Add cream and 2 quarts water. Bring mixture to a simmer, then reduce heat and cook 45 minutes. Using a Vitamix Commercial immersion blender, blend mixture until smooth. Remove from heat and let sit 45 minutes at room temperature. Pass through a chinois. Season with hot sauce, salt, and MSG. Return mixture to pan over low heat and keep warm.
For the Herb Salad:
In a mixing bowl, combine parsley, frisée, and celery hearts. Dress with desired amount olive oil, lemon juice, and salt. Set aside.
To Assemble and Serve:
Place 1 Crawfish Sausage on a serving plate. Top with desired amount Creole Sauce. Garnish with Herb Salad.
