Recipe courtesy of Hank Groover

Crawfish Etouffee

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.