- Joined Sep 25, 2017
Smoked Cheesy Hashbrowns with Crawfish and Andouille Sausage
7 oz Andouille sliced then quartered
16 oz frozen crawfish tails - Thawed
16 oz sour cream
2 cups shredded cheese
30 oz bag of Oreida Hashbrowns Thawed
1 Teaspoon Smoked Kosher Salt
1 Teaspoon Black Pepper
1 packet of Ranch Dip mix
1 10.5 oz can Cream of Chicken Soup
1/4 to 1/2 cup crushed Kettle Cooked Jalapeño Chips
Using a LARGE bowl dump in sour cream and whisk in Ranch Dip mix then add Salt, Pepper, Soup and whisk together.
Add in hashbrowns, cheese and Andouille Sausage and whisk together. Add the crawfish tails last and don't over mix to keep them from breaking up.
Pour mixture in a disposable foil pan and smooth it out.Top with crushed jalapeño chips.
Put in smoker at 350F for 60 minutes or until the center is 160F IT.
I had pondered adding some Cajun seasoning but the crawfish had plenty on them and the Ranch Dip mix was a perfect balance to that.
Definitely not Misplaced Nebraskan quality photos....