Crawfish Etouffee Like Maw-Maw Used to Make recipe

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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 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Nutrition Info

534.9 calories
carbohydrate: 11.5 g
cholesterol: 241.8 mg
fat: 47.5 g
fiber: 1.5 g
protein: 17.5 g
saturatedFat: 29.4 g
servingSize: -
sodium: 420.9 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a stock pot, melt butter over medium heat. When butter is 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, saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Recipe Yield

4 servings

Recipe Note

This delicious crawfish entree is great for impressing guests (or even your spouse!) Serve with rice and crusty bread.

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