Crawfish Etouffe
By
Joyce Lowery
@jlowery55
1
★★★★★ 1 vote5
Ingredients
-
1 stickbutter, softened
-
3/4 cplain flour
-
1/2 cred bell peppers, diced
-
1/2 cgreen bell peppers, diced
-
1/2 ccelery, diced
-
1 clovegarlic minced
-
1yellow sweet onion, diced
-
1/2 cbacon, diced
-
1/4 cparsley leaves, chopped
-
1 ccorona beer
-
1bay leaf
-
4 cclam juice
-
1 Tbspcajun seasoning
-
1 chalf & half
-
1 tspcrab boil
-
1 lbprecooked crawfish
How to Make Crawfish Etouffe
- 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.