Crawfish Etouffee

Name: Crawfish Etouffee
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Creole, Cajun
Ingredients: 118 milliliters chopped bacon; 1 bay leaf; 237 milliliters beer; 1 stick butter; 1 Tbsp Cajun seasoning; 1 pinch cayenne; 237 milliliters diced celery; 946 milliliters clam juice; 6 servings Cooked rice, for serving; 454 grams precooked crawfish; 177 milliliters all-purpose flour; 1 clove garlic, minced; 118 milliliters diced green bell pepper; 237 milliliters half-and-half; 59 milliliters chopped parsley leaves; 118 milliliters diced red bell pepper; 0 teaspoons white pepper; 473 milliliters diced yellow onion

Crawfish Etouffee

You can never have too many Creole recipes, so give Crawfish Etouffee a try. One portion of this dish contains roughly 9g of protein, 22g of fat, and a total of 465 calories. This recipe serves 6. If you have celery, butter, pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

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.

Ingredients you will need

Vegetable

Parsley

Butter

Bacon

All Purpose Flour

Equipment you will use

Frying Pan

Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot.

Ingredients you will need

Clam Juice

Seasoning

Bay Leaves

Beer

Equipment you will use

Pot

Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.

Ingredients you will need

Crawfish

Rice

Equipment

Frying Pan

Pot

Ingredients

Servings:

118milliliters

chopped bacon 1

bay leaf 237milliliters

beer 1stick

butter 1Tbsp

Cajun seasoning 1pinch

cayenne 237milliliters

diced celery 946milliliters

clam juice 6servings

Cooked rice, for serving 454grams

precooked crawfish 177milliliters

all-purpose flour 1clove

garlic, minced 118milliliters

diced green bell pepper 237milliliters

half-and-half 59milliliters

chopped parsley leaves 118milliliters

diced red bell pepper 0teaspoons

white pepper 473milliliters

diced yellow onion

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Chardonnay, Gruener Veltliner, and Muscadet are my top picks for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.