Crawfish Étouffée

Serving: 6
Prep Time: 15 min
Cooking Time: 15 min

Crawfish Étouffée is a classic in Louisiana that you can make almost everywhere.

Ingredients

7 cups water

3/4 cup butter, melted

3 cups white rice

1 large onion chopped

1/4 cup all purpose flour

2 tbs tomato sauce

1 lb peeled crawfish tails

6 green onions thinly sliced

1 1/2 tbs cajun seasoning

Combine rice and 6 cups water in a saucepan. Bring to a boil over medium to high heat.
Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, which typically takes around 15 to 20 minutes.
While rice cooks, melt butter in a large pan or skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.
Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
Stir in green onions and season with salt, pepper, and Cajun seasoning.
Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
Serve étouffée over cooked rice.