Crawfish Étouffée Like Maw-Maw Used to Make

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. 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. 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.