Crawfish Etouffe

Name: Crawfish Etouffe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Cajun/Creole
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

By Joyce Lowery
@jlowery55

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

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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

How to Make Crawfish Etouffe

Step-by-Step

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