This delicious crawfish étouffée starts with a homemade roux. It's a great entrée 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 cup water , or as needed
- 1 teaspoon ground cumin
- 0.13 teaspoons Worcestershire sauce
- 0.13 teaspoons hot sauce
- salt and pepper to taste
Instructions
-
1
In a stockpot, melt butter over medium heat until 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; sauté for 10 minutes, or until onions are translucent. Add garlic and sauté for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a consistency that's a little thicker than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Reduce the heat and simmer for 10 minutes.
Nutrition Facts
Per serving
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