Recipe courtesy of Hank Groover
Crawfish Etouffee
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 20 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

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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