CRAWFISH ETOUFFE

Crawfish Etouffe image

This is a Paula Deen recipe. My family loves this version of crawfish etouffee.

Provided by Joyce Lowery

Time 1h5m

Number Of Ingredients 16

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Ingredients

1 stick butter, softened
3/4 c plain flour
1/2 c red bell peppers, diced
1/2 c green bell peppers, diced
1/2 c celery, diced
1 clove garlic minced
1 yellow sweet onion, diced
1/2 c bacon, diced
1/4 c parsley leaves, chopped
1 c corona beer
1 bay leaf
4 c clam juice
1 Tbsp cajun seasoning
1 c half & half
1 tsp crab boil
1 lb precooked crawfish

Steps:

1. Season the crawfish with the crab boil and set aside.
2. In a heavy bottom pan, melt butter and stir in the vegetables, bacon, and parsley.
3. Add the flour. Stir constantly over a low heat until it takes a beige color and loses the flour taste.
4. Add the beer, clam juice, bay leaf, seasonings, and half and half. Stir.
5. Let simmer for 30 - 45 minutes and serve over rice.

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