Description
Here in Louisiana, there’s nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.
Ingredients
- 3 cups long grain white rice
- 6 cups water
- ¾ cup butter
- 1 large onion, chopped
- 1 clove garlic, chopped
- ¼ 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 ½ tablespoons Cajun seasoning, or to taste
Instructions
- Combine rice and 6 cups water 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6