Barrett’s Mussels with Crawfish and Andouille

This sauce will make you want to tip up your bowl and suck it down. Go ahead. It’s ya birfday.

1 diced onion

celery (2 stalks), diced 1 green bell pepper, diced Cajun seasoning to taste 1 package Andouille sausage, chopped 2 cans diced tomatoes, drained 1 beer 1/2 cup shrimp stock (or any seafood stock) heavy cream 4 pounds mussels 1 package frozen crawfish, thawed and rinsed well

1. Saute onions, celery, and green bell pepper.  Cook slowly and add a good amount of Cajun seasoning.

2. Add sausage. Cook through and add two cans of diced tomatoes.

3. Add one beer and shrimp stock.

4. Reduce by half and then add a little heavy cream.  Add mussels.

5. Cover and cook on medium high heat (about 5 minutes). Once the mussels are open pull them out of the liquid.

6. Cook liquid down again by half and add crawfish.  Warm through and serve with crusty French bread.