Crawfish Etouffe

Joyce Lowery


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


★★★★★ 1 vote

20 Min
45 Min
Stove Top


  • 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


  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.

Printable Recipe Card

About Crawfish Etouffe

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

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