Paula Deen Crawfish Etouffee

Paula Deen crawfish etouffee takes 1 hour 35 minutes and a dark roux, bacon and precooked crawfish to make a rich, creamy Cajun stew that feeds 10. Try this Southern comfort food dinner for Sunday dinner or a holiday table, since it simmers in one pot and spoons over rice.

Stir the roux constantly over low heat for the full 30 minutes, because that is where the deep flavor comes from. Rush it on high heat and it scorches, leaving the whole pot bitter and gritty.

Paula builds the base with bacon, beer and clam juice instead of a plain stock, so the stew tastes smoky and briny before the crawfish even go in. She also adds the precooked crawfish only near the end, which keeps the tails tender and not rubbery.

Paula Deen Crawfish Etouffee

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

15

minutes

Calories

310

kcal

A slow-stirred roux thickens beer, clam juice and half and half into a silky, savory base full of soft vegetables and smoky bacon. The crawfish warm through at the very end, then everything spoons over hot rice.

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 minced garlic
  

• 2 cups diced yellow onion
  

• 1/2 cup chopped bacon
  

• 1/4 cup chopped fresh parsley
  

• 1 cup beer
  

• 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 lb precooked crawfish
  

• cooked for serving rice
  

Directions

• Make the roux: Melt 1 stick butter in a heavy bottom pan, then whisk in 3/4 cup all purpose flour. Stir constantly over low heat for about 30 minutes, until it turns beige and loses its floury taste.
• Add the vegetables: Stir in 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1 cup diced celery, 1 clove minced garlic and 2 cups diced yellow onion. Then add 1/2 cup chopped bacon and 1/4 cup chopped fresh parsley, and stir until everything is coated in the roux.
• Pour in the liquids: Add 1 cup beer, 4 cups clam juice, 1 bay leaf, 1 tablespoon Cajun seasoning, 1/4 teaspoon white pepper and 1 pinch cayenne. Pour in 1 cup half and half last, then stir well.
• Simmer the stew: Cover the pot and let it simmer for 30 to 45 minutes. The stew should thicken and the vegetables should turn soft while the flavors come together.
• Add the crawfish: Near the end of cooking, stir in 1 lb precooked crawfish. Cook just until they are heated through, so they stay tender.
• Serve over rice: Spoon the etouffee over cooked rice in warm bowls. Then fish out the bay leaf before anyone digs in.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO wooden spoon set, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen crawfish tails?

Yes, thaw them in the fridge first and drain off the extra liquid. Pat them dry so they don't thin out the stew when they go in at the end.

How do I store leftover crawfish etouffee?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop, adding a splash of water or half and half if it has thickened.

Can I make the roux ahead of time?

Yes, a finished roux keeps in a covered jar in the fridge for a few days. Warm it in the pot before adding the vegetables so it blends smoothly.

What can I use instead of beer?

Swap in extra clam juice or chicken broth to keep the same amount of liquid. You'll lose a little of the tangy depth, but the stew will still taste great.

What is the biggest mistake with etouffee?

Rushing the roux is the most common problem. Turn the heat up and it burns, and a burnt roux can't be fixed, so you'd need to start over.