INSTRUCTIONS
1
Heat deep pan or cast iron skillet to medium heat. Add butter and melt until it bubbles. Add flour and whisk together to make roux (this is your thickening agent for your stew). The goal is to make a golden roux.
2
Next, add in the diced yellow onion, green pepper, and celery. Cook the vegetables until the onions are translucent.
3
Add creole spice and stir in duck, sausage, and crawfish. Add in stock, whisk together thoroughly, and bring to a low boil.
4
Garnish with a cup of plain steamed rice, green onions, and a whole crawfish if available. Tip: If you don't like crawfish, you may substitute Key West Pink Shrimp.
