Crawfish Etouffee Like Maw-Maw Used to Make |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread. Ingredients:
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 |
Directions:
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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