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Louisiana Crawfish Etouffee

SUBMITTED BY: BONNIET310 PHOTO BY: Natalie Rumsey

"Here in Louisiana, there's nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.7 star rating.
Read Reviews (11)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  1. Combine the rice and 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.
  2. 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 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 6, 2005 by SPEARFISHER
I am a big fan of anything cajun/creole. I really enjoyed this recipe. The best one I have run... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by lemonleaf
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by Misty
I just made this last night and I was so glad it really was as easy as it seemed. The flavor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2006 by Ronnie
I've been looking for a quick and simple crawfish etoufee recipe for several years. I finally... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2004 by VICKIE1ST
Quick and easy and really good! We love crawfish, and this recipe is excellent! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by ENOXALLEN
There was more onion than I would have wanted, but I was impressed that this "cheating" recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2008 by cabingirl
Wonderful recipe! I included about 2 tablespoons of crawfish fat when I added the water. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by Summer E.
This was my first attempt to an make etouffee and it was delicious!! The only thing I added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 8, 2008 by zingingablenessedly
I've always been scared to cook, and my guy lived in the New Orleans are for years where... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2008 by wannabacook
I picked this recipe out of hundreds over th