Crawfish Etouffee 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 teaspoon ground cumin
• 1/8 teaspoon Worcestershire sauce
• 1/8 teaspoon hot sauce
• salt and pepper to taste

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.

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