Crawfish Etouffee

Ingredients

• 0.5 cup bacon chopped
• 1  bay leaf 
• 1 cup beer 
• 1 stick butter 
• 1 tablespoon cajun spice 
• 1 pinch cayenne 
• 1 cup celery diced
• 4 cups bottled clam juice 
• 6 servings rice cooked for serving
• 1 pound precooked crawfish 
• 0.8 cup flour all-purpose
• 1 clove garlic minced
• 0.5 cup bell pepper diced green
• 1 cup half-and-half 
• 0.3 cup parsley leaves chopped
• 0.5 cup bell pepper diced red
• 0.3 teaspoon pepper white
• 2 cups onion diced yellow

Equipment

• frying pan
• pot

Directions

1. 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.
2. Add in beer, clam juice, bay leaf, seasonings and half-and-half. Stir, and cover pot.
3. Let simmer for 30 to 45 minutes. Nearing the end of cooking time, add in precooked crawfish and serve over rice.