Crawfish Etouffee

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Crawfish Etouffee Crawfish Etouffee

Servings: 4 to 6 servings
Cook Time: 1 hr 10 min
Difficulty: Easy

Ingredients Add to grocery list

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





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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Reader Comments:


Okay, this brought my trust in Paula Deen as the QUEEN of southern cooking to a whole new level! I've never cooked with beer OR clam juice, but this was KICKIN! The only change I made was to use Tasso instead of bacon and that was a good choice! Thanks to Gulf Pride Seafood for the crawfish tails and tasso...right here in Franklin, TN! You have to try this and add a big loaf of hot french bread...Oh Yeah!!

By Vicki Hrivnak on January 22, 2011


By Anonymous on July 01, 2010

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