INGREDIENTS
One stick of butter
3/4 c all purpose flour
1/2 c diced red bell pepper
1c diced celery
1 clove of garlic, minced
2 c diced yellow onion
1/2 c bacon chopped
1/4 c parsley chopped
1c beer, amber
4 c chicken broth, 1 capful crab boil
1 bay leaf
1 Tbs Cajun seasoning, or to your taste
1/4 tsp white pepper
Cayenne, your taste
1 c half & half
1 lb crawfish
In a heavy bottom pan melt butter and add flour to make a roux.
Stir constantly over low heat until it takes on a beige/ or light tan color and loses the flower taste. About 30 minutes.
When roux is done stirring veggies bacon and parsley. Add beer or chicken broth, bay leaf, seasonings, and half-and-half.
Stir and cover pot. Let simmer 30 to 45 minutes.
Nearing end of cooking time and crawfish.