Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
INGREDIENTS (for 4 servings):
- 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
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.
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.