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.

---

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.

---

Ingredients

---

butter, all-purpose flour, red bell pepper, green bell pepper, celery, yellow onions, bacon, fresh parsley leaves, beer, clam juice, bay leaf, cajun seasoning, white pepper, cayenne, half-and-half, crawfish, rice