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Post by marlaoh on Mar 5, 2004 7:33:57 GMT -6
Crawfish Etouffee Like Maw-Maw Used to Make
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. Makes 4 servings
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