This delicious crawfish étouffée starts with a homemade roux Its a great entrée for impressing guests or even your spouse Serve with rice and crusty bread
Prep Time
50 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
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.
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.