VooDoo Crawfish Eggrolls with Cajun Sausage and BBQ Mayo Dip Recipe

Introduction

VooDoo Eggrolls are a delicious twist on traditional eggrolls, packed with crispy crawfish, savory andouille sausage, and vibrant Cajun flavors. Perfect as an appetizer or snack, these eggrolls offer a satisfying crunch and a spicy kick that will impress your guests.

Ingredients

• 8 oz crawfish
• 8 oz andouille sausage, diced
• 1 onion, diced
• 1 bell pepper, diced
• ¼ cup celery, diced
• 1 cup cooked parboiled rice
• 3 tbsp tomato paste
• 1 tbsp garlic, minced or paste
• 2 tbsp butter
• 1 tsp dried oregano
• Cajun seasoning (to taste)
• All-purpose seasoning (to taste)
• Smoked paprika (to taste)
• Chile powder (to taste)
• Cayenne pepper (to taste)
• 1 cup mozzarella cheese or meltable cheese of choice
• Eggroll wrappers
• Water or egg wash to seal
• Neutral oil for frying
• ½ cup BBQ sauce
• ½ cup mayonnaise

Instructions

1. Step 1: Dice the onion, bell pepper, and celery to make the Cajun trinity. Prepare the parboiled rice according to package instructions and set aside to cool slightly.
2. Step 2: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, bell pepper, and celery, sautéing until fragrant and softened, about 5–7 minutes.
3. Step 3: Add the diced andouille sausage to the skillet and cook until browned and slightly crisp, about 5 minutes. Stir in the crawfish and heat through briefly. Mix in the garlic and tomato paste, stirring well and simmering for 2–3 minutes.
4. Step 4: Season with Cajun seasoning, all-purpose seasoning, smoked paprika, chile powder, cayenne pepper, and oregano. Add a splash of water or stock if needed to loosen the pan’s bits. Taste and adjust seasonings.
5. Step 5: Add the cooked rice to the skillet and stir until fully combined. Cook for another minute or two, then remove from heat and let the filling cool for 10–15 minutes to avoid soggy wrappers.
6. Step 6: Place an eggroll wrapper on a clean surface. Add a sprinkle of mozzarella cheese near the bottom, then about 1.5–2 ounces of the cooled filling. Fold the bottom up, then the sides, and roll tightly to seal. Use water or egg wash to close the edge. Repeat until all filling is used.
7. Step 7: Heat oil to 350°F in a large skillet or deep fryer. Fry the eggrolls in batches, 3–4 at a time, for 3–5 minutes or until golden brown and crispy. Remove with tongs and place on a wire rack over a baking sheet to drain.
8. Step 8: Slice eggrolls diagonally and serve with a dipping sauce made by mixing ½ cup mayonnaise with ½ cup BBQ sauce. Garnish with chopped chives or green onions if desired.

Tips & Variations

• Use any meltable cheese like cheddar or pepper jack for a different flavor profile.
• Adjust spice levels by varying the amount of cayenne and chile powder according to your taste.
• Try swapping crawfish for cooked shrimp or crab for an equally delicious seafood option.
• To keep eggrolls crispy, drain them on a wire rack rather than paper towels after frying.

Storage

Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10–15 minutes to maintain crispiness, or use an air fryer for best results. Avoid microwaving as it can make the wrappers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these eggrolls instead of frying?

Yes, you can bake them at 400°F for 15–20 minutes, turning halfway through, though they may not be as crispy as fried.

What can I use if I don’t have andouille sausage?

Substitute with smoked sausage, kielbasa, or chorizo to keep that smoky, savory flavor.

VooDoo Crawfish Eggrolls with Cajun Sausage and BBQ Mayo Dip Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 146 reviews

VooDoo Eggrolls are crispy, flavorful crawfish and andouille sausage eggrolls inspired by Cajun cuisine. Packed with the classic Cajun Trinity of onions, bell peppers, and celery, combined with a spicy tomato base and melted mozzarella cheese, these eggrolls offer a perfect balance of smoky, spicy, and savory flavors. Fried to golden perfection and paired with a creamy BBQ mayo dipping sauce, they make an irresistible appetizer or snack.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8–10 eggrolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Protein & Veggies

• 8 oz crawfish
• 8 oz andouille sausage, diced
• 1 onion, diced
• 1 bell pepper, diced
• ¼ cup celery, diced

Rice & Flavor Base

• 1 cup cooked rice (parboiled, cooked separately)
• 3 tbsp tomato paste
• 1 tbsp garlic (minced or paste)
• 2 tbsp butter
• 1 tsp dried oregano

Seasonings

• Cajun seasoning (to taste)
• All-purpose seasoning (to taste)
• Smoked paprika (to taste)
• Chile powder (to taste)
• Cayenne pepper (to taste)

For Rolling & Frying

• 1 cup mozzarella cheese or your choice of meltable cheese
• Eggroll wrappers
• Water or egg wash (to seal)
• Neutral oil (for frying, e.g., vegetable or canola oil)

Dipping Sauce

• ½ cup BBQ sauce
• ½ cup mayonnaise

Instructions

1. Cook the Rice & Prep Veggies: Dice onions, bell peppers, and celery to prepare the Cajun trinity. Cook parboiled rice according to package instructions and set aside to cool slightly while prepping other ingredients.
2. Build the Cajun Trinity: In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion, bell pepper, and celery. Sauté until fragrant and softened, about 5–7 minutes.
3. Add Protein & Tomato Base: Stir in diced andouille sausage and cook until browned and slightly crisp, about 5 minutes. Add crawfish and sauté just until heated through without overcooking. Mix in garlic and tomato paste. Stir to combine and let simmer for 2–3 minutes.
4. Season It Up: Add Cajun seasoning, all-purpose seasoning, smoked paprika, chile powder, cayenne pepper to taste, and dried oregano. Deglaze pan with a splash of water or stock if needed to loosen bits. Taste and adjust seasonings.
5. Combine with Rice: Add cooked rice to skillet mixture and stir until fully combined. Cook filling for an additional 1-2 minutes, then remove from heat and allow to cool for 10–15 minutes to prevent wrapping hot filling.
6. Assemble the Eggrolls: Lay an eggroll wrapper flat. Sprinkle mozzarella cheese near the bottom, then add about 1.5–2 oz of cooled filling. Roll tightly like a burrito—fold bottom up, then sides, and roll to seal. Use water or egg wash to close the edge. Repeat with remaining filling and wrappers.
7. Fry Until Golden: Heat neutral oil to 350°F in a large skillet or deep fryer. Fry eggrolls in batches (3–4 at a time) for about 3–5 minutes until golden brown and crispy. Remove with tongs and drain on a wire rack set over a baking sheet.
8. Slice, Sauce & Serve: Slice eggrolls diagonally and serve with a dipping sauce made by mixing ½ cup mayonnaise and ½ cup BBQ sauce. Garnish with chopped chives or green onions for an extra flavor pop.

Notes

• Ensure filling is cool before wrapping to prevent wrappers from becoming soggy or tearing.
• Adjust cayenne pepper and spices according to your preferred spice level.
• Use a neutral oil with a high smoke point for frying to achieve crispy eggrolls.
• Leftover filling can be stored in the refrigerator for up to 2 days.
• You can bake the eggrolls at 400°F for 18-20 minutes, turning halfway, as a lighter alternative to frying.

Keywords: Crawfish eggrolls, Cajun eggrolls, fried appetizers, andouille sausage, crispy eggrolls, VooDoo eggrolls