Crawfish Etouffee
By Paula Deen
JUMP TO RECIPE
Difficulty: Medium
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
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 minced garlic
- 2 cups diced yellow onion
- 1/2 cup chopped bacon
- 1/4 cup chopped fresh parsley
- 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 lb precooked crawfish
- cooked for serving rice
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.
