Duck, Andouille Sausage, & Crawfish Étouffée with Rice

Étouffée is a classic Louisiana favorite that’s made with duck, crawfish, and Andouille sausage resulting in a rich stew served over steamed rice. It’s packed with flavors of the region.

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 (in the DLM Seafood department)
1 cup smoked duck, diced
1 cup andouille sausage, diced
1 cup crawfish, cooked and cleaned
2 cups of duck or chicken stock
Steamed rice
Green onions, optional

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. Stir and add in chicken 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!

SERVINGS: serves 4-6

ALLERGENS: Shellfish

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