Crawfish & Shrimp(4) Etouffee, Green Bell Peppers, White Onions, Bacon, Duck & Bacon Roux Recipe
Indulge in our rich and savory Crawfish & Shrimp Etouffee, featuring tender seafood simmered with green bell peppers, white onions, and a decadent duck and bacon roux, all enhanced by the smoky flavor of bacon.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Roux
In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the duck fat to the pot and heat over medium heat. Gradually stir in the flour, whisking constantly until the mixture becomes a deep brown color, about 15-20 minutes.
- 2
- 3
Add the Stock
Slowly stir in the chicken or seafood stock, ensuring that no lumps form. Add the bay leaves, Creole seasoning, salt, and black pepper. Bring the mixture to a simmer.
- 4
Incorporate the Seafood
Add the crawfish tails and shrimp to the pot. Simmer for about 10-15 minutes, or until the shrimp are cooked through and the flavors have melded.
- 5
Serve
Remove the bay leaves. Serve the etouffee over cooked rice and garnish with crispy bacon and chopped green onions.
