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Crawfish Étouffée Like Maw-Maw Used to Make
Crawfish Étouffée Like Maw-Maw Used to Make
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Begin with a rich homemade roux, then combine with onions, bell peppers, garlic, crawfish, and spices for a show-stopping étouffée.
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 cup water
  • 1 teaspoon ground cumin
  • 0.125 teaspoon Worcestershire sauce
  • 0.125 teaspoon hot sauce
  • salt and pepper to taste
Instructions:
  • In a stockpot over medium heat, melt butter until bubbling. Stir in flour to make a smooth roux, constantly stirring for 5 minutes. Ensure not to brown the roux.
  • Combine onions and bell peppers in the skillet and cook for 10 minutes until the onions turn translucent. Introduce garlic and cook for an additional 3 minutes. Gently fold in crawfish tails. Gradually pour water until the mixture thickens slightly more than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Lower the heat and let it simmer for 10 minutes.

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