CRAWFISH ETOUFFEE
This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.
Provided by mightyro_cooking4u
Categories Crawfish
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy 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, add in precooked crawfish and serve over rice.
Nutrition Facts : Calories 655.4, Fat 32.4, SaturatedFat 19.2, Cholesterol 238.7, Sodium 1201.3, Carbohydrate 60.3, Fiber 4, Sugar 13.3, Protein 27.4
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Gghh Ali
[email protected]This is my go-to etouffee recipe. It's always a hit with my family and friends. The sauce is rich and flavorful, and the crawfish are cooked perfectly. I highly recommend this recipe.
Carmen sanchez
[email protected]This etouffee is a great party food. It's easy to make ahead of time and it can be served hot or cold. I served it at a party recently and it was a hit with my guests.
Amora
[email protected]This etouffee is a great way to use up leftover turkey. I had some leftover turkey from Thanksgiving and I was looking for a way to use it up. This recipe was perfect. The etouffee was delicious and it was a great way to use up my leftover turkey.
Theresa Botha
[email protected]This etouffee is a great comfort food. It's hearty and flavorful, and it's perfect for a cold winter day. I served it with a side of cornbread and it was a perfect meal.
Haroon Huny
[email protected]This etouffee is a great way to impress your friends. It's a little time-consuming to make, but it's worth it. The sauce is rich and flavorful, and the crawfish are cooked perfectly. I served it over rice and it was a hit with my guests.
Udeh Esther
[email protected]I've never made etouffee before, but this recipe was easy to follow and the results were delicious. The sauce is rich and flavorful, and the crawfish are tender and juicy. I served it over rice and it was a hit with my family.
Bolster Warmane
[email protected]This etouffee is a little spicy for my taste, but I still enjoyed it. The sauce is very flavorful and the crawfish are tender. I would recommend this recipe to anyone who likes spicy food.
Tavonya Bethea
[email protected]I'm from Louisiana and I know my etouffee. This recipe is the real deal. The sauce is dark and rich, and the crawfish are cooked perfectly. I served it over rice and it was a hit with my family and friends.
Mubarak Adam
[email protected]This etouffee is a great way to use up leftover crawfish. I had some leftover crawfish from a boil and I was looking for a way to use them up. This recipe was perfect. The etouffee was delicious and it was a great way to use up my leftover crawfish.
Md Sawan
[email protected]I'm not a huge fan of seafood, but this etouffee was amazing! The sauce is so flavorful and the crawfish are tender and delicious. I would definitely recommend this recipe to anyone who loves seafood.
Eva pabon
[email protected]This is the best crawfish etouffee I've ever had. The flavors are incredible and the crawfish are cooked perfectly. I will definitely be making this again.
Celia C.
[email protected]I've made this etouffee twice now and it's always a success. The first time I made it, I used fresh crawfish. The second time, I used frozen crawfish and it was just as good. I love that this recipe is so versatile.
Sunday Daniel
[email protected]This crawfish etouffee is a keeper! The sauce is rich, flavorful, and has the perfect amount of spice. The crawfish are tender and juicy. I served it over rice and it was a hit with my family.