New Orleans Crawfish Etouffee Recipe for Mardi Gras

New Orleans Crawfish Etouffee Recipe for Mardi Gras
By The Recipe Lady

New Orleans Crawfish Etouffee Recipe for Mardi Gras

New Orleans Crawfish Etouffee Recipe for Mardi Gras

Ingredients:
3 cups long grain white rice
6 cups water
3/4 cup butter
1 large onion, chopped
1 clove garlic, chopped
1/4 cup all-purpose flour
1 pound crawfish tails
2 tablespoons canned tomato sauce
1 cup water, or as needed
6 green onions, chopped salt and pepper to taste
1 1/2 tablespoons Cajun seasoning, or to taste
Instructions:

Combine the rice and water in a saucepan, and bring to a boil.

Preheat oven to 350 degrees F.

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.

radually stir in the tomato sauce and 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.

erve over hot cooked rice.

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