Print: Crawfish Étouffée Like Maw-Maw Used to Make

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.

Prep

20 min

Cook

50 min

Servings

Difficulty

Medium

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 per serving

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