Photo: Crawfish Etouffee Recipe
Ingredients
- 1 stick butter
- 3/4 cup all-purpose flour
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup diced celery
- 1 clove garlic, minced
- 2 cups diced yellow onion
- 1/2 cup chopped bacon
- 1/4 cup chopped parsley leaves
- 1 cup beer
- 4 cups clam juice
- 1 bay leaf
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon white pepper
- 1 pinch cayenne
- 1 cup half-and-half
- 1 pound precooked crawfish
- Cooked rice, for serving
Directions
In a heavy bottom pan melt butter and add flour to make a roux. Stir constantly over a low heat until it takes on a beige color and loses the floury taste; about 30 minutes. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.
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By a007pistol_2328035
jacksonville, FL
on May 04, 2013
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it was ok
By gailmarie7
Lafayette, Loui...
on September 15, 2012
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This recipe sounds very good, but it is not a true cajun etoufee. A true recipe is butter, crawfish fat, onions, celery, bell pepper, a little flour, seasonings, some water to loosen it and crawfish. Some here in Lafayette, LA, have tweeked the recipe to add their own takes on it and most all are very good, including those that add cream of mushroom soup. My favorite is the purist recipe that I mentioned. Crawfish fat is hard to come by, so the butter helps with that. Over cooking once the crawfish is added, makes the crawfish tough and not pleasant to eat. Always add them last.
By write2annamarie...
Connecticut
on May 30, 2012
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This is the best thing I have ever eaten! I am not kidding! I can't wait to make it again! I didn't use Crawfish because it wasn't available so I substituted Shrimp. Absolutely delicious! My husband managed to steal a serving to take to work for lunch the next day and shared a taste with some friends. They all went crazy...agreeing that it was the best thing they had ever tasted! This is what I call a true 5 star recipe Paula! Thanks for sharing!
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