Crawfish Etouffee Ingredients
- 1 1/2 cups butter
- 2 tablespoons flour
- 2 minced onions
- 1 diced green bell pepper
- 3 diced cloves garlic
- 1 pound of cleaned crawfish tails
- 1 teaspoon ground cumin
- 1/4 teaspoon worcestershire sauce
- 1/8 teaspoon hot sauce
- salt and pepper to taste
- creole seasoning
Crawfish Etouffee Directions
Place a stockpot on the stove, turn the burner on to half heat. Add 1 cup of butter into the
stockpot and wait for it to begin to boil. Then sift in flour while stirring to create a roux.
Continue to stir the roux for about five minutes, so that the crawfish etouffee roux does not get lumpy. We do not want the roux to brown, or get too dry. Turn the fire off and let sit for a few minutes.
While your roux is sitting, take a frying pan and place it on the stove over a burner that is on medium heat. Add 1/2 of a cup of butter to the frying pan. Add in the diced green bell pepper and the two minced onions. Saute the bell pepper and onions for about eight minutes. Add the three diced garlic cloves and continue to saute for another two minutes.
Remove the frying pan from the stove, and combine the saute with the roux in the stockpot. Then add 2 cups of water. Crawfish etouffee is best when it is slightly thicker than soup broth. Add more water if the consistency of the roux is still too thin. Add 1 teaspoon of ground cumin, 1/4 of a teaspoon of Worcestershire sauce, Original Tabasco Red Sauce (to taste), salt and pepper (to taste), and a dash of Tony Chachere's creole seasoning. Reduce the heat to low, and simmer for about ten minutes.
Remove from the stove and stir. This is the simplest way to make New Orleans style Crawfish Etouffee. Enjoy your meal.