CRAWFISH ETOUFFEE
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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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Mercy Muriuki
[email protected]I love the combination of flavors in this etouffee. The crawfish, shrimp, and vegetables all go together perfectly.
Ilaisa Cairo
[email protected]I've never made etouffee before, but this recipe was easy to follow and the results were delicious. I'll definitely be making it again.
Godfrey Kavuma
[email protected]This etouffee was a bit too rich for my taste. I think I'll try a different recipe next time.
Birendra Pariyar
[email protected]I'm not a big fan of crawfish, but I really enjoyed this etouffee. The sauce was creamy and flavorful.
MDD MDD
[email protected]This is my favorite crawfish etouffee recipe. It's so flavorful and satisfying.
huynh hung
[email protected]The crawfish etouffee was a bit too spicy for my taste, but overall it was a good dish.
Henry Baker
[email protected]This recipe was easy to follow and the etouffee turned out delicious. I'll definitely be making it again.
Shazid hossan Shazid
[email protected]I followed the recipe exactly and the etouffee came out bland. I think I'll add more spices next time.
bayleigh_win 1238
[email protected]I've made this etouffee recipe several times and it always turns out great. It's a bit spicy, but that's how I like it.
Lily Adamson
[email protected]This crawfish etouffee was a hit at my last dinner party. The flavors were rich and complex, and the crawfish were cooked perfectly.