Louisiana Crawfish Etouffee Recipe

Combine the rice and 6 cups water in a saucepan and bring to a boil. Cover and reduce heat to low. Simmer for 15 to 20 minutes until rice is tender and water has been absorbed.

While the rice is cooking melt the butter in a large skillet over medium heat. Add the onion and saute until transparent. Stir in the garlic and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water then add the crawfish tails and bring to a simmer. Add the green onions and season with salt pepper and Cajun seasoning. Simmer for 5 to 10 minutes over low heat until the crawfish is cooked but not tough. Serve over hot cooked rice.