Crawfish Etouffee

Total Time
1hr 10mins
10 mins
1 hr

This recipe is from Hank Groover, Paula Deen's brother-in-law. I have not tried it yet, just putting here for safe keeping.

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  1. 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.
  2. When the roux is done, stir in vegetables, bacon and parsley.
  3. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot. Let simmer for 30 to 45 minutes.
  4. Nearing the end of cooking, add in precooked crawfish and serve over rice.