Cousin Mary George's Crawfish Etouffee
Myrtis Jackson
ingredients
- 1 stick butter
- 3/4 cup all-purpose flour
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup diced celery
- 1 clove garlic, minced
- 2 cups diced yellow onion
- 1/2 cup chopped bacon
- 1/4 cup chopped parsley leaves
- 1 cup beer or white wine
- 4 cups clam juice
- 1 bay leaf
- 1 tablespoon Cajun seasoning
- 1/4 teaspoon white pepper
- 1 pinch cayenne
- 1 cup half-and-half
- 1 pound precooked crawfish
- Cooked rice, for serving
directions
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.
notes
If you boiled these yourself, you should eliminate the dry seasonings until after you have completed the dish to taste test it.
Source: Myrtis Jackson
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