Creole Sauté Recipe
crawfish | lump crab | shrimp | andouille sausage | bacon | cream | cheddar grits
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Bacon
In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the rendered fat in the skillet.
Sauté the Sausage
In the same skillet, add the sliced andouille sausage and cook until browned, about 5 minutes.
Add Seafood
Add the crawfish, shrimp, and lump crab meat to the skillet. Stir gently and cook for another 3-4 minutes until the shrimp are pink and cooked through.
Incorporate Cream
Pour in the heavy cream and stir well to combine. Let it simmer for about 5 minutes until the mixture thickens slightly.
Mix in Cheese
Add the shredded cheddar cheese and stir until melted and creamy. Season with salt and pepper to taste.
Serve
Spoon the creamy seafood mixture over the cooked grits, and top with the crispy bacon. Enjoy!