Louisiana Crawfish Étouffée

Crawfish étouffée is a Louisiana classic and comes together as quickly as you can cook a pot of rice. You can even substitute shrimp for crawfish tails.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 636 Calories

Ingredients

• salt and pepper to taste
• 1 large onion, chopped
• 1 clove garlic, chopped
• 6 green onions, chopped
• 1 pound crawfish tails
• 7 cups water, divided
• 3 cups long grain white rice
• 2 tablespoons canned tomato sauce
• 0.25 cup all-purpose flour
• 0.75 cup butter
• 1.5 tablespoons Cajun seasoning, or to taste

Recipe Instructions

Step 1

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.

Step 2

Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.

Step 3

Stir in green onions and season with salt, pepper, and Cajun seasoning.

Step 4

Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.

Step 5

Serve étouffée over cooked rice.

Step 6

Gather all ingredients.

Step 7

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.