Crawfish etouffee

  • Preparation Time10 mins
  • Cooking Time70 mins
  • Serves4
  • DifficultyEasy
115g butter
105g plain flour
80g diced red pepper
80g diced green pepper
100g diced celery
1 clove garlic, minced
320g diced yellow onion
115g chopped streaky bacon
15g chopped parsley leaves
240ml beer
950ml clam juice
1 bay leaf
1 tbsp Cajun seasoning
1/4 tsp white pepper
1 pinch cayenne
240ml single cream
450g precooked crawfish
Cooked rice, for serving

1) 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 colour and loses the floury taste; about 30 mins. When the roux is done, stir in vegetables, bacon and parsley. Add in beer, clam juice, bay leaf, seasonings and single cream. Stir, and cover pot. Let simmer for 30 to 45 mins. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

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