Crawfish Etouffee Like Maw-Maw Used to Make Recipe

Ingredients
<br>- 1 cup butter
<br>- 2 tablespoons all-purpose flour
<br>- 2 onions, minced
<br>- 1 green bell pepper, diced
<br>- 3 cloves garlic, diced
<br>- 16 ounces cleaned crawfish tails
<br>- 1 teaspoon ground cumin
<br>- 1/8 teaspoon Worcestershire sauce
<br>- 1/8 teaspoon hot sauce
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 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.
<br>step 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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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
step 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.
step 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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