Louisiana Crawfish Étouffée

Ingredients

• long grain white rice (3 cups)
• water (7 cups)
• butter (0.75 cup)
• onion (1 large)
• garlic (1 clove)
• all-purpose flour (0.25 cup)
• canned tomato sauce (2 tablespoons)
• crawfish tails (1 pound)
• green onions (6 )
• salt (0 )
• pepper (0 )
• Cajun seasoning (1.5 tablespoons)

Instructions

1. Gather all ingredients.
2. 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.
3. 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. Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
5. Stir in green onions and season with salt, pepper, and Cajun seasoning.
6. Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7. Serve étouffée over cooked rice.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 636
• fat: 25 g
• sats: 15 g
• carbs: 83 g
• fibre: 2 g
• protein: 19 g
• salt: 0 g