Crawfish Etouffee

• 1/2 cup butter
• 3/4 cup all-purpose flour
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 cup celery, diced
• 2 cups yellow onions, diced
• 1/2 cup bacon, chopped
• 1/4 cup fresh parsley leaves, chopped
• 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 crawfish, precooked
• rice, cooked, for serving

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.

butter, allpurpose flour, red bell pepper, green bell pepper, celery, yellow onions, bacon, parsley, beer, clam juice, bay leaf, cajun seasoning, white pepper, cayenne, crawfish, rice

Taken from www.food.com/recipe/crawfish-etouffee-362145 (may not work)