Ingredients for Crawfish Etouffee
- 1/2 cup (1 stick) unsalted butter
- All Purpose Flour
- Red Bell Pepper
- Green Bell Pepper
- Celery
- Yellow Onions
- 4 slices bacon, cooked and crumbled
- Fresh Parsley Leaves
- 1 cup beer (lager or pilsner)
- 1/2 cup clam juice
- 2 bay leaves
- Cajun Seasoning
- White Pepper
- Cayenne
- Half And Half
- Crawfish
- Amount of rice needed to serve
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How to Make Crawfish Etouffee
- Melt 1/2 cup (1 stick) unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat.
- Gradually whisk in 1/2 cup all-purpose flour, stirring constantly, to create a roux. Continue stirring until the roux is a light brown color and has a nutty aroma (about 30-40 minutes). Be patient; this step is crucial for flavor!
- Add 1 cup chopped celery, 1/2 cup chopped green bell pepper, and 1/2 cup chopped onion to the roux. Cook, stirring occasionally, until softened, about 5-7 minutes.
- Stir in 4 slices bacon, cooked and crumbled, and 2 tablespoons chopped fresh parsley.
- Pour in 1 cup beer (such as lager or pilsner), 1/2 cup clam juice, 2 bay leaves, 1 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup heavy cream.
- Stir well to combine all ingredients. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 30-45 minutes, stirring occasionally.
- Gently stir in 2 pounds pre-cooked crawfish tails. Heat through for about 5 minutes.
- Serve immediately over hot cooked rice. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
53g
Fat
96g
Carbs
20g
