Crawfish Etouffee Like Maw-Maw Used to Make Recipe

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.