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
- butter: 1 cup
- all-purpose flour: 2 Tbsp
- onions: 2 piece (minced)
- green bell pepper: 1 piece (diced)
- garlic: 3 clove (diced)
- ounces cleaned crawfish tails: 16 piece
- water: 1 cup (or as needed)
- ground cumin: 1 tsp
- Worcestershire sauce: 0.125 tsp
- hot sauce: 0.125 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
