Duck, Andouille Sausage, & Crawfish Étouffée | Dorothy Lane Market

Duck, Andouille Sausage, & Crawfish Étouffée

PREP TIME 45 mins
COOK TIME 45 mins
Chef Carrie Walters
  • POSTED Dec 31st, 2021
  • BY Chef Carrie Walters


  • ½ cup butter
  • ½ cup flour
  • ½ cup yellow onion, diced
  • ½ cup green pepper, diced
  • ½ cup celery, diced
  • 2 Tbsp New Orleans School of Cooking Creole Spice
  • 1 cup smoked duck, diced
  • 1 cup Andouille sausage, diced
  • 1 cup crawfish, cooked and cleaned
  • 2 cups duck or chicken stock
  • 6 cups steamed rice
  • 1 bunch green onions, sliced, for garnish


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.
Next, add in the diced yellow onion, green pepper, and celery. Cook the vegetables until the onions are translucent.
Add creole spice and stir in duck, sausage, and crawfish. Add in stock, whisk together thoroughly, and bring to a low boil.
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.


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