Crawfish Etouffee Like Maw-Maw Used to Make
a.. 1 cup butter
b.. 2 tablespoons all-purpose flour
c.. 2 onions, minced
d.. 1 green bell pepper, diced
e.. 3 cloves garlic, diced
f.. 16 ounces cleaned crawfish tails
g.. 1 teaspoon ground cumin
h.. 1/8 teaspoon Worcestershire sauce
i.. 1/8 teaspoon hot sauce
j.. 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.
Makes 4 servings
