Crawfish Etouffee Like Maw-Maw Used to Make Recipe

Crawfish Etouffee Like Maw-Maw Used to Make Recipe

  • 1 cup butter
  • 2 tablespoons all-purpose flour
  • 2 onions, minced
  • 1 green bell pepper, diced
  • 3 cloves garlic, diced
  • 16 ounces cleaned crawfish tails
  • 1 teaspoon ground cumin
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon hot sauce
  • salt and pepper to taste
  1. In a stock pot, melt butter over medium heat. When butter is 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; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
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