Crawfish Etouffe
1 photo of Crawfish Etouffe Recipe
By
Joyce Lowery
@jlowery55
1
This is a Paula Deen recipe. My family loves this version of crawfish etouffee.
Rating:
★★★★★ 1 vote
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
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.
