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Crawfish Étouffée Like Maw-Maw Used to Make

4

50 min

Crawfish Étouffée Like Maw-Maw Used to Make

Crawfish Étouffée Like Maw-Maw Used to Make Photo 1

Time

50 min

Serving

4 persons

Calories

535

Rating

4.00★ (54)

Cuisine

Author: Victoria Buriak
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

Crawfish Étouffée Like Maw-Maw Used to Make Photo 21
Crawfish Étouffée Like Maw-Maw Used to Make Photo 32
  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.
    Crawfish Étouffée Like Maw-Maw Used to Make Photo 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.
    Crawfish Étouffée Like Maw-Maw Used to Make Photo 3

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