Louisiana Crawfish Étouffée

Recipe View 2 mins First, gather and prepare all of your ingredients for a smooth cooking process.

Recipe View 18 mins Combine rice and 6 cups of water in a medium saucepan. Bring to a vigorous boil over high heat, then reduce the heat to low, cover tightly, and simmer gently until the rice is tender and all the water has been absorbed, approximately 18 minutes. Fluff with a fork and set aside.

Recipe View 6 mins While the rice is cooking, melt the butter in a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute more, being careful not to burn.

Recipe View 2 mins Sprinkle the flour over the onion mixture and stir continuously until well blended and the flour has cooked slightly, about 2 minutes. This creates a roux that will thicken the sauce.

Recipe View 2 mins Gradually whisk in the tomato sauce and the remaining 1 cup of water, ensuring there are no lumps. Bring the mixture to a gentle simmer.

Recipe View 7 mins Add the crawfish tails to the sauce and stir gently to combine. Return to a simmer and cook until the crawfish is heated through and cooked but still tender, about 5-7 minutes. Be careful not to overcook the crawfish, as they can become tough.

Recipe View 2 mins Stir in the sliced green onions and season generously with salt, freshly ground black pepper, and Cajun seasoning to taste.

Recipe View 3 mins Reduce the heat to low and simmer for a few more minutes, allowing the flavors to meld together beautifully.

Recipe View 1 mins Serve the Crawfish Étouffée immediately over a generous bed of fluffy cooked rice. Garnish with extra green onions, if desired. Enjoy this taste of Louisiana!