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Crawfish Etouffee Recipe by Paula Deen

Moderate Level
70 MIN 10 Prep + 60 Cook
Servings
$ /Serving
Print
Moderate Level
70 MIN 10 Prep + 60 Cook
4-6 Servings
$ /Serving

Crawfish Etouffee Recipe by Paula Deen

Moderate Level
70 MIN 10 Prep + 60 Cook
4-6 Servings
$ /Serving

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 celery, diced
  • 1 clove garlic, minced
  • 2 cups yellow onion, diced
  • 1/2 cup bacon, chopped
  • 1/4 cup fresh parsley, chopped
  • 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 lb precooked crawfish
  • cooked rice, for serving

Preparation

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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