Louisiana Crawfish Etouffee
onions, rice, crawfish, butter, onion, flour, tomato, seasoning, garlic
Ingredients
3 cups long grain white 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
Directions for Louisiana Crawfish Etouffee Recipe
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.
Read the full directions on Allrecipes.com
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