Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.
Ingredients
- long grain white rice: 3 cups
- water: 7 cups (divided)
- butter: 0.75 cup
- onion: 1 piece (chopped)
- clove garlic: 1 piece (chopped)
- all-purpose flour: 0.25 cup
- canned tomato sauce: 2 Tbsp
- crawfish tails: 1 pound
- green onions: 6 piece (chopped)
- salt and pepper: (to taste)
- ½ tablespoons Cajun seasoning: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
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. Ashley Kirkland
