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Crawfish Étouffée

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
6 servings
Dinner Southern
Crawfish Étouffée
Ingredients
  • 3 cups long grain white rice
  • 7 cups water, divided
  • 3/4 cup butter
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 1/4 cup all-purpose flour
  • 2 tablespoons canned tomato sauce
  • 1 pound crawfish tails
  • 6 green onions, chopped
  • salt and pepper to taste
  • 1 1/2 tablespoons Cajun seasoning, or to taste
Instructions
1
Acquire all necessary components for the recipe.
2
Combine uncooked white rice with 6 cups of water in a large saucepan. Place the saucepan over high heat and bring the mixture to a rolling boil. Gradually decrease the heat to a low setting, cover the pan with a lid, and let it simmer for 15 to 20 minutes or until the rice is tender and all the water has been absorbed.
3
During this time, prepare a separate dish by melting butter in a large skillet over medium heat. Add sliced onions to the skillet and cook, stirring occasionally, until they become translucent. Introduce minced garlic into the skillet and continue cooking for approximately 1 minute, allowing its aroma to fill the air.
4
Combine the flour with a small amount of water in the skillet, stirring until they form a smooth paste. Gradually add the remaining 1 cup of tomato sauce to the skillet, stirring continuously until well combined. Add the crawfish tails to the skillet and bring the mixture to a gentle simmer.
5
Introduce chopped green onions into the skillet and season with salt, black pepper, and a pinch of Cajun seasoning. Continue to cook the étouffée over low heat for an additional 5 to 10 minutes, or until the crawfish is cooked through but remains tender.
6
Serve the spicy crawfish stew over a bed of cooked white rice.