Louisiana Crawfish Étouffée
Description
Crawfish étouffée is a Louisiana classic and comes together as quickly as you can cook a pot of rice. You can even substitute shrimp for crawfish tails.
Ingredients
•
7 cups water, divided
•
3 cups long grain white rice
•
3/4 cup butter
•
1 large onion, chopped
•
1 clove garlic, chopped
•
1/4 cup all-purpose flour
•
2 tablespoons canned tomato sauce
•
1 pound crawfish tails
•
6 green onions, chopped
•
1 1/2 tablespoons Cajun seasoning, or to taste
•
salt and pepper to taste
Directions
1
Gather all ingredients.
2
Combine 6 cups water and rice in a saucepan; bring to a boil over high heat. Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
3
Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent. Stir in garlic; cook until fragrant, about 1 minute.
4
Stir in flour until blended; gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails; bring to a simmer.
5
Stir in green onions; season with Cajun seasoning, salt, and black pepper.
6
Reduce heat to low; simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7
Serve étouffée over cooked rice.