Louisiana Crawfish Etouffee recipe
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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
Nutrition Info
- 636.1 caloriescarbohydrate: 82.7 gcholesterol: 142 mgfat: 24.6 gfiber: 2.4 gprotein: 19.4 gsaturatedFat: 14.9 gservingSize: -sodium: 635.2 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Louisiana Crawfish Etouffee
Directions
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Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.