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Crawfish Etouffee Recipe

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This recipe for Crawfish Etouffee, by , is from The Briguglio Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Katrina Briguglio

Category:
Category:

Ingredients:  
Ingredients:  
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 diced celery
1 clove minced garlic
2 cups diced yellow onion
1/2 cup chopped bacon
1/4 cup chopped fresh parsley
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 for serving rice

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20

 

 

 

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