Bayou Babes Cajun Pizza
This pizza consists of all the incredible flavors of Cajun country. We thought about the different flavors that we love from Cajun country and decide to create “The Bayou Babes Cajun Pizza”. From the sweetness of the caramelized onions to the savory flavors of the crawfish and andouille sausage simply makes this pizza “Sweet and Savory”.
Go on and get these things together-
3 tablespoons butter, divided
2 tablespoons extra virgin olive oil
2 large onions, cut in half and sliced thin
Salt and pepper to taste
¾ pound Andouille sausage, removed from casing and chopped
8 ounces baby bella mushrooms, sliced
1 ½ cups Arugula
1 large eggplant, peeled and cubed
1-2 chicken bouillon cubes
1 tablespoon butter
3 cloves garlic, minced
¼ cup flour
¾ cup heavy cream, room temperature
12 ounces Crawfish tails, cooked, drained and chopped
Cajun seasoning, to taste
2 French bread loaves, cut in half and cut diagonally
2 cups Gruyere cheese, grated
2 cup fresh mozzarella, grated
Let’s get it on-
This is probably not a great week night meal. Making this pizza is pretty time consuming but it is well worth it. First thing you need to do is get those onions on. This takes a little while. Get you a large heavy bottom skillet out and melt you 2 tablespoons of butter and olive oil over medium high heat. Next thing you are going to do is caramelize you some onions. The caramelized onions add a very rich sweetness to the pizza and make it extra tasty. To caramelize your onions you are going to want to add the onions, salt and pepper to your pot. The salt will help speed the process up and draw the moisture out of the onions. Now stir them up real good making sure to coat all of the onions with the butter and olive oil. Cook on medium high heat for about 10 minutes, stirring frequently and watching carefully. If the onions start to stick or burn add you about a tablespoon of oil to your pan and you can reduce your heat a little. Your 10 minutes are up but you still going to need to cook them some more but you are going to reduce your heat to medium to medium low and continue cooking for an additional 20-30 minutes or until onions have caramelized. Remove onions from pot and add your yummy sausage and mushrooms to the pot and sauté for about 10 minutes, or until mushrooms are tender. Next, stir in arugula and turn your heat off. The arugula adds a lot of peppery flavor. I love the stuff; some people are not huge fans and that is A- okay. You can omit or use spinach. Whatever floats your boat. Now we are not making a traditional pizza sauce for this one folks. We are making an eggplant cream sauce and you better get back Jackson because this is the shima longa shing shong sh**. To make your sauce, boil your eggplant in 3 cups water and the bouillon cubes for about 10 minutes or until tender, drain and return to the pot. Add remaining tablespoon of butter and garlic and cook over medium heat until fragrant, about 5-8 minutes. Add your flour and stir until flour is incorporated with eggplant. Slowly stir in heavy cream. OMG, this is going to be some sho-nuff good stuff. Season your crawfish tails with the Cajun seasoning. If you are not a huge fan of mud bugs then you can use shrimp. Place the French bread on a large baking sheet and top with eggplant sauce and gruyere cheese. Add onions and the mushroom and sausage mixture to pizza crust (bread). Top with crawfish and mozzarella cheese. Toss pizza in a preheated 350 degree oven for about 15-20 minutes or until bread is crisp and cheese has melted. Dig in Brother Ben and enjoy some fine eating.
Sass! 