Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: 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.

Target recipe: note: for a thick roux etouffee you can use savoies roux in a 8 oz jar instead of corn starch for thickening. or make your own roux from flour and water. heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes. add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. add the creole seasoning, thyme, oregano, bay leaf and crawfish tails. bring to a boil, then reduce heat to low and simmer for 30 minutes. dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. add the green onions and parsley, and cook an additional 5 minutes. serve over your favorite hot long grain rice.