Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 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.
3. 3 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.
4. 4 Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
5. 5 Stir in green onions and season with salt, pepper, and Cajun seasoning.
6. 6 Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7. 7 Serve étouffée over cooked rice.

Nutrition per serving