Crawfish Etoufee

Directions

1. 1
   Heat 1 teaspoon of the butter in a large nonstick skillet over medium heat.
2. 2
   Add the garlic and cook, stirring, for 30 seconds.
3. 3
   Add the onion, peppers and celery, lower the heat slightly and cook, stirring occasionally, until the vegetables are soft, about 15 minutes.
4. 4
   Meanwhile, melt the remaining butter in a small saucepan over medium heat.
5. 5
   Stirring constantly and rapidly with a small spoon, add the flour.
6. 6
   Continue stirring and cook the mixture until it turns a deep golden brown, about 3 minutes.
7. 7
   Whisk in the beer and cook for 5 minutes longer.
8. 8
   Stir the thyme, oregano, bay leaf, cayenne, salt and pepper into the vegetable mixture and cook for 5 minutes.
9. 9
   Stir in the beer mixture, bring to a simmer and cook for 5 minutes.
10. 10
    Stir in the crawfish and cook for 1 minute.
11. 11
    Stir in the cornstarch mixture and cook until thickened, about 2 minutes.
12. 12
    Adjust the salt and pepper to taste and serve over white rice.