Louisiana Crawfish Etouffee

Ingredients

• Servings: 6
• 3 cups long grain rice
• 6 cups water
• 3/4 cup butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1/4 cup all-purpose flour
• 1 pound crawfish tails
• 2 tablespoons canned tomato sauce
• 1 cup water, or as needed
• 6 green onions, chopped
• salt and pepper to taste
• 1 1/2 tablespoons cajun seasoning, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• combine the rice and water in a saucepan, and bring to a boil. cover, and reduce heat to low. simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
• while the rice is cooking, melt the butter in a large skillet over medium heat. add the onion, and saute until transparent. stir in the garlic, and cook for a minute. stir in the flour until well blended. gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer. add the green onions and season with salt, pepper, and cajun seasoning. simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. serve over hot cooked rice.