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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Ariyan Ador
ariyanador@aol.comThis recipe is not worth your time. There are much better crawfish etouffee recipes out there.
Stefany C
c_stefany57@hotmail.comI would not recommend this recipe. It was a waste of time and money.
Mags Aniako
m@yahoo.comThis recipe was a disappointment. The sauce was bland and the crawfish were overcooked.
AsgharAli Lanjo AsgharAli Lanjo
l.a57@gmail.comMeh.
Ryan Makusha
r-m11@hotmail.co.ukI wasn't sure how this recipe would turn out, but I was pleasantly surprised. It was so good that I'm already planning to make it again next week.
Merinda Edwards
e.m100@yahoo.comThis recipe is a fail-proof way to make a delicious crawfish etouffee. I've made it several times and it's always a hit.
Muhammad Yakubu Yakubu
muhammad_y@yahoo.comI would give this recipe 10 stars if I could. It's that good!
adrian stitt
sa5@yahoo.comThis is the best crawfish etouffee I've ever had. The sauce is creamy and rich, and the crawfish are cooked perfectly.
Chris Parker
chrisp50@hotmail.comI love this recipe! It's so flavorful and easy to make.
Jicko Khan
jicko13@yahoo.comYum!
Sydney Brown
brown-sydney19@yahoo.comThis was my first time making etouffee, and it was surprisingly easy. The instructions were clear and concise, and the dish turned out amazing.
Mampho Hlatshwayo
hlatshwayom35@gmail.comI followed the recipe exactly and it turned out great. The only thing I would change next time is to add a little more spice.
Music User
user.m1@hotmail.co.ukThis recipe is a keeper! I made it for a party and everyone loved it. Even my picky eater kids ate it up.
Mologadi Elizabeth
mologadi_e@hotmail.comI've made this etouffee a few times now, and it's always a hit. The roux is the key - it really makes the dish.
AK
ak@gmail.comThis crawfish etouffee was absolutely delicious! The sauce was rich and flavorful, and the crawfish were cooked perfectly. I will definitely be making this again.