1921. CRAWFISH ETOUFFE with BACON

yields 4 to 6 servings


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.


bacon recipe courtesy of: Hank Groover and Paula Deen, "The Big Easy," Paula's Best Dishes, Food Network