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.
Reviews
Average Rating:
Write a Review
SHARE
Duck, Andouille Sausage, & Crawfish Étouffée
PREP TIME45 mins
COOK TIME45 mins
SERVINGS6
INGREDIENTS
½cup
butter
½cup
flour
½cup
yellow onion, diced
½cup
green pepper, diced
½cup
celery, diced
2Tbsp
New Orleans School of Cooking Creole Spice
1cup
smoked duck, diced
1cup
Andouille sausage, diced
1cup
crawfish, cooked and cleaned
2cups
duck or chicken stock
6cups
steamed rice
1
bunch green onions, sliced, for garnish
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.