Crawfish Etouffee - cooking recipe

Ingredients

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

Preparation

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