Name: Louisiana Crawfish Étouffée
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Long grain white rice - 3 cups; Water, divided - 7 cups; Butter - ¾ cup; Onion, chopped - 1 large; Garlic, chopped - 1 clove; All-purpose flour - ¼ cup; Canned tomato sauce - 2 tablespoons; Crawfish tails - 1 pound; Green onions, chopped - 6; Salt and pepper to taste - 6; Cajun seasoning, or to taste - 1 ½ tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Louisiana Crawfish Étouffée

1. Long grain white rice - 3 cups

2. Water, divided - 7 cups

3. Butter - ¾ cup

4. Onion, chopped - 1 large

5. Garlic, chopped - 1 clove

6. All-purpose flour - ¼ cup

7. Canned tomato sauce - 2 tablespoons

8. Crawfish tails - 1 pound

9. Green onions, chopped - 6

10. Salt and pepper to taste - 6

11. Cajun seasoning, or to taste - 1 ½ tablespoons

How to cook deliciously - Louisiana Crawfish Étouffée

1. Stage

Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat.

2. Stage

Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.

3. Stage

While rice cooks, melt butter in a large skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.

4. Stage

Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.

5. Stage

Stir in green onions and season with salt, pepper, and Cajun seasoning.

6. Stage

Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.

7. Stage

Serve étouffée over cooked rice. Ashley Kirkland