Crawfish Etouffee
By ROBandSEAN
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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
- Cooked rice, for serving
Details
Servings 6
Cooking time 70mins
Preparation
Step 1
Directions
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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