Louisiana Crawfish Etouffee
Serves: 2
Clair Leannon
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cups
Long Grain White Rice1 cup
Water (or as needed)3 cup
Butter1 large
Onion (chopped)1 clove
Garlic (chopped)1 cup
All-Purpose Flour450 g
Crawfish (tails)2 tbsps
Tomato Sauce (canned)1
Salt1.5 tbsps
Cajun Seasoning (to taste)Directions:
1
Combine the rice and water in a saucepan, and bring to a boil
2
Cover, and reduce heat to low
3
Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed
4
While the rice is cooking, melt the butter in a large skillet over medium heat
5
Add the onion, and saute until transparent
6
Stir in the garlic, and cook for a minute
7
Stir in the flour until well blended
8
Gradually stir in the tomato sauce and water, then add the crawfish tails and bring to a simmer
9
Add the green onions and season with salt, pepper, and Cajun seasoning
10
Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough
11
Serve over hot cooked rice