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Crawfish Etouffee

  • 70minutes

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Source: www.foodnetwork.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 stick butter

  2. 3/4 cup all-purpose flour

  3. 1/2 cup diced red bell pepper

  4. 1/2 cup diced green bell pepper

  5. 1 cup diced celery

  6. 1 clove garlic , minced

  7. 2 cups diced yellow onion

  8. 1/2 cup chopped bacon

  9. 1/4 cup chopped parsley leaves

  10. 1 cup beer

  11. 4 cups clam juice

  12. 1 bay leaf

  13. 1 tablespoon Cajun seasoning

  14. 1/4 teaspoon white pepper

  15. 1 pinch cayenne

  16. 1 cup half-and-half

  17. 1 pound precooked crawfish Cooked rice, for serving

Instructions Jump to Ingredients ↑

  1. In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf , seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

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