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 coppersmith99
on February 08, 2012
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Sure it is delicious - it has bacon, an entire stick of butter, and a large shot of cream. Not exactly difficult to make salt and fat taste good. Only issue is that regular consumption typically leads to medical problems. If you have good seafood for your etouffee, I prefer not to use the cream and bacon as they tend to overpower and mask the more subtle flavors.
By PaulaDeen:)
on August 15, 2011
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I've got one word for everybody. Delicious!!!
By claydoh
on July 02, 2011
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i've tried several etouffee recipes and this one is hands down the best that i've found.
pretty much followed the instructions to a T. the only change i made was to kick it up a notch by adding extra red pepper and also I mixed in some fresh shrimp along with the crawfish tails for good measure.
heart-breakingly good!
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