Louisiana Crawfish Etouffee


  • 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


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.

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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.