Crawfish Étouffée Like Maw-Maw Used to Make
Description
Start this étouffée with a homemade roux, then add onions, bell peppers, and garlic, plus crawfish and seasonings for an impressive entrée.
Ingredients
•
1 cup butter
•
2 tablespoons all-purpose flour
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2 onions, minced
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1 green bell pepper, diced
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3 cloves garlic, diced
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16 ounces cleaned crawfish tails
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1 cup water
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1 teaspoon ground cumin
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1/8 teaspoon Worcestershire sauce
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1/8 teaspoon hot sauce
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salt and pepper to taste
Directions
1
In a stockpot, melt butter over medium heat until bubbling. Add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
2
Stir in onions and bell peppers; sauté for 10 minutes, or until onions are translucent. Add garlic and sauté for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a consistency that's a little thicker than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Reduce the heat and simmer for 10 minutes.