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

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