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
- 1
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.
- 2
Sauté the Sausage
In the same skillet, add the sliced andouille sausage and cook until browned, about 5 minutes.
- 3
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.
- 4
Incorporate Cream
Pour in the heavy cream and stir well to combine. Let it simmer for about 5 minutes until the mixture thickens slightly.
- 5
Mix in Cheese
Add the shredded cheddar cheese and stir until melted and creamy. Season with salt and pepper to taste.
- 6
Serve
Spoon the creamy seafood mixture over the cooked grits, and top with the crispy bacon. Enjoy!