Louisiana Crawfish Etouffee So Tasty

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Louisiana Crawfish Etouffee

"Here in Louisiana, there's not anything higher than this classic all through crawfish season. This recipe is straightforward and may be substituted with shrimp while crawfish are out of season. Even higher whilst served with hot garlic French bread! Start cooking the rice first since this is a brief and easy dish."

Ingredients :

three cups lengthy grain white rice
6 cups water
3/four cup butter
1 big onion, chopped
1 clove garlic, chopped
1/4 cup all-cause flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as wanted
6 green onions, chopped
salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 30M

Combine the rice and 6 cups water in a saucepan, and convey to a boil. Cover, and decrease heat to low. Simmer for 15 to 20 mins, until rice is gentle and water has been absorbed.
While the rice is cooking, melt the butter in a big skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and prepare dinner for a minute. Stir inside the flour until nicely mixed. Gradually stir within the tomato sauce and ultimate 1 cup water, then add the crawfish tails and bring to a simmer. Add the inexperienced onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to ten minutes over low heat, till the crawfish is cooked but now not tough. Serve over hot cooked rice.

Notes :

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