Crawfish Etouffee Like Maw-Maw Used To Make
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
56
Spice
58
Sweetness
58
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Butter2 tbsps
All-Purpose Flour3 cloves
Garlic (diced)450 g
Crawfish (cleaned tails)1 tsp
Ground Cumin1 tsp
Worcestershire Sauce1 tsp
Hot Sauce1
SaltDirections:
1
In a stock pot, melt butter over medium heat
2
When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps
3
Cook the roux for 5 minutes
4
Do not brown
5
Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent
6
Add garlic, and saute for 3 minutes
7
Stir in crawfish tails
8
Slowly pour in enough water to reach a little thicker than soup-like consistency
9
Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper
10
Reduce heat, and simmer for 10 minutes