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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Ghulam Dastgeer
[email protected]This recipe is a winner! The etouffee is so delicious, and it's so easy to make. I will definitely be making this again and again.
Sohail Ahmed Khoso
[email protected]This etouffee is amazing! The flavors are incredible, and the crawfish are cooked perfectly. I will definitely be making this again.
Yesenia Ayala
[email protected]This is the best crawfish etouffee recipe I've ever tried. The sauce is so creamy and flavorful, and the crawfish are cooked to perfection.
Gabla Prince
[email protected]I've made this etouffee several times now, and it's always a success. The sauce is so rich and flavorful, and the crawfish are cooked perfectly.
Leonard Bellars
[email protected]This is my go-to recipe for crawfish etouffee. It's always a hit with my guests, and it's so easy to make.
TrippyHazard Illusions
[email protected]I love this recipe! The etouffee is so flavorful, and it's perfect for a party. I always get rave reviews when I make it.
Suzanne Blair
[email protected]This etouffee is a great way to use up leftover crawfish. It's easy to make, and it's always a hit with my family.
Sujal Saru
[email protected]I've never been a big fan of etouffee, but this recipe changed my mind. The sauce is so rich and flavorful, and the crawfish are cooked perfectly. I'll definitely be making this again.
Alisha Shaikh
[email protected]This recipe is a bit time-consuming, but it's worth it. The etouffee is so delicious, and it's perfect for a special occasion.
YOGESH DEUBA
[email protected]I made this for a party, and it was a huge success. Everyone loved the etouffee, and I got so many compliments on it.
Freefire Max 30
[email protected]This is the best crawfish etouffee I've ever had. The roux was perfect, and the sauce was so flavorful. I highly recommend this recipe.
Nabaad Rashiid
[email protected]This recipe is a keeper! The etouffee was so good, and it was a great way to use up some leftover crawfish. I'll definitely be making this again.
singer voice king
[email protected]This was my first time making etouffee, and it was surprisingly easy. I used frozen crawfish tails, and they worked great. The sauce was delicious, and the whole dish came together in about 30 minutes.
Michael Odulana
[email protected]I've made this etouffee several times now, and it's always a hit. The sauce is so rich and flavorful, and the crawfish are cooked perfectly. I love serving it with a side of cornbread or rice.
Reem Elbosraty
[email protected]This crawfish etouffee is a must-try! The flavors are incredible, and the dish is so easy to make. I followed the recipe exactly, and it turned out perfectly. I served it over rice, and it was a huge hit with my family.