Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::6
Ingredients
3 cups long grain white rice
7 cups water, divided
¾ cup butter
1 large onion, chopped
1 clove garlic, chopped
¼ cup all-purpose flour
2 tablespoons canned tomato sauce
1 pound crawfish tails
6 green onions, chopped
salt and pepper to taste
1 ½ tablespoons Cajun seasoning, or to taste
Directions
Gather all ingredients.
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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.
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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.
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Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
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Stir in green onions and season with salt, pepper, and Cajun seasoning.
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Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
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Serve étouffée over cooked rice.
Dotdash Meredith Food Studios