New Orleans Crawfish or Shrimp Étouffée

By JimMac

Ingredients

• 1 stick butter
• 3/4 cup all-purpose flour
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup diced celery
• 1 clove garlic, minced
• 2 cups diced yellow onion
• 1/2 cup chopped bacon
• 1/4 cup chopped parsley leaves
• 1 cup beer
• 4 cups clam juice
• 1 bay leaf
• 1 tablespoon Cajun seasoning
• 1/4 teaspoon white pepper
• 1 pinch cayenne
• 1 cup half-and-half
• 1 pound precooked crawfish or shrimp
• Cooked rice, for serving

Preparation

Step 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/shrimp and serve over rice.