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


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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
yellow sweet onion, diced
1/2 c
bacon, diced
1/4 c
parsley leaves, chopped
1 c
corona beer
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


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