1 c. plain, unseasoned bread crumbs

1 c. coarsely grated Parmesan cheese

1/4 t. Creole seasoning

1 stick unsalted butter, melted


1lb. andouille sausage, diced

1T. olive oil

1 c. chopped onion

1/2 c. diced green bell pepper

1/2 c. diced red bell pepper

1 T. minced garlic

1/2 t. Creole seasoning

1 lb. crawfish tailmeat, chopped

1 1/2lb. cream cheese, softened

1 1/2 c. grated smoked Gouda cheese

1/2 c. heavy cream

4 whole eggs, beaten

1/2 t. salt

Freshly ground black pepper to taste


1 t. olive oil

1 T. minced garlic

2 T. minced shallots

8 Creole tomatoes, peeled, seeded and diced, with juice

1/2 t. Creole seasoning

3 T. Creole mustard

For crust: Combine dry ingredients in a bowl. Add warm melted butter and mix just until butter is evenly incorporated and mixture is moist. Press into bottom of 9″ spring form pan.

For filling: In a large skillet, saute’ the andouille until lightly browned. Drain off fat. In another skillet, heat olive oil and saute’ onions, peppers and garlic 3-4 minutes until onions are translucent. Add crawfish and saute’ lightly. Add the andouille and mix well. In electric mixer bowl, combine cream cheese, Gouda and cream. Beat until smooth. Add crawfish-andouille mixture. Add eggs and mix well, scraping down sides of bowl as needed. Add salt and pepper. Pour into prepared spring form pan. Seal bottom and sides of pan with foil. Place in baking pan containing 1″ hot water and bake at 350 degrees for 65 minutes, or until set. It should be browned on top and firm to the touch. 

For coulis: Heat olive oil in saucepan and saute the garlic and shallot until tender, about 3 minutes. Add tomatoes and cook 5 minutes. Add seasoning and mustard and stir. Puree’ in blender and strain. Cool to room temperature. To serve, pour about 1/4 c. tomato coulis on each plate. Place a slice of cheesecake in the middle and garnish with chopped chives and additional grated Parmesan cheese. Serve with salad and crisp French bread. Serves 8.