Crawfish Étouffée Like Maw-Maw Used to Make

Start this étouffée with a homemade roux, then add onions, bell peppers, and garlic, plus crawfish and seasonings for an impressive entrée.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 535 Calories

Ingredients

• 1 cup butter
• 2 tablespoons all-purpose flour
• 1 cup water
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1 green bell pepper, diced
• 2 onions, minced
• 3 cloves garlic, diced
• 16 ounces cleaned crawfish tails
• 0.125 teaspoon Worcestershire sauce
• 0.125 teaspoon hot sauce

Recipe Instructions

Step 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.

Step 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.