Crawfish Etouffe

Joyce Lowery

By
@jlowery55

This is a Paula Deen recipe. My family loves this version of crawfish etouffee.


Featured Pinch Tips Video

Rating:

Serves:

6

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 stick
butter, softened
3/4 c
plain flour
1/2 c
red bell peppers, diced
1/2 c
green bell peppers, diced
1/2 c
celery, diced
1 clove
garlic minced
1
yellow sweet onion, diced
1/2 c
bacon, diced
1/4 c
parsley leaves, chopped
1 c
corona beer
1
bay leaf
4 c
clam juice
1 Tbsp
cajun seasoning
1 c
half & half
1 tsp
crab boil
1 lb
precooked crawfish

Directions Step-By-Step

1
Season the crawfish with the crab boil and set aside.
2
In a heavy bottom pan, melt butter and stir in the vegetables, bacon, and parsley.
3
Add the flour. Stir constantly over a low heat until it takes a beige color and loses the flour taste.
4
Add the beer, clam juice, bay leaf, seasonings, and half and half. Stir.
5
Let simmer for 30 - 45 minutes and serve over rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Seafood
Regional Style: Cajun/Creole