Crawfish Étouffée Like Maw-Maw Used to Make

This delicious crawfish étouffée starts with a homemade roux. It's a great entrée for impressing guests — or even your spouse! Serve with rice and crusty bread.

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

Servings:

Jump to Nutrition Facts

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 cup water, or as needed
1 teaspoon ground cumin
⅛ teaspoon Worcestershire sauce
⅛ teaspoon hot sauce
salt and pepper to taste

Directions

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.

Nutrition Facts (per serving)

535	Calories
48g	Fat
12g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 535
% Daily Value *
Total Fat 48g	61%
Saturated Fat 29g	147%
Cholesterol 242mg	81%
Sodium 421mg	18%
Total Carbohydrate 12g	4%
Dietary Fiber 2g	5%
Total Sugars 3g
Protein 18g	35%
Vitamin C 27mg	30%
Calcium 83mg	6%
Iron 2mg	10%
Potassium 390mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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