House-made Bacon / Corn / Shiitake Mushroom / Crawfish Recipe

Directions

1. 1

   Prepare the Ingredients

   Chop the bacon into small pieces, mince the shallots and garlic, and slice the shiitake mushrooms.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

3. 3

   Sauté Vegetables

   Add olive oil to the pot with the bacon drippings. Sauté shallots and garlic until translucent. Add shiitake mushrooms and cook until softened.

4. 4

   Toast the Rice

   Add Arborio rice to the pot and stir for about 2 minutes until the rice is slightly toasted.

5. 5

   Add Broth Gradually

   Pour in the chicken broth, one ladle at a time, stirring constantly until the liquid is mostly absorbed before adding more. Continue until the rice is creamy and al dente, about 18-20 minutes.

6. 6

   Add Crawfish, Corn, and Seasoning

   Stir in the crawfish tails, corn, cooked bacon, salt, and black pepper. Cook for an additional 5 minutes.

7. 7

   Finish with Cheese and Butter

   Remove from heat and stir in Parmesan cheese, butter, and chopped parsley. Adjust seasoning to taste.

8. 8

   Serve

   Serve hot, garnished with additional parsley if desired.