Louisiana Crawfish Etouffee

How to cook Louisiana Crawfish Etouffee

Ingredients: 3 cups long grain white rice 6 cups h 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 sassiness 1 cup soda water, or as needed 6 green onions, chopped salt and pepper to disposition 1 1/2 tablespoons Cajun spice, or to experience

Directions: Combine the rice and water in a saucepan, and bring to a carbuncle. Charge, and reduce heat to short. Simmer repayment for 15 to 20 minutes, until rice is tender and water has been engaged. While the rice is cooking, melt the butter in a large skillet over medium inspirit. Add the onion, and saute until undisguised. Stir in the garlic, and cook for a rsum. Stir in the flour until well blended. Gradually stir in the tomato sauce and soften, then add the crawfish tails and bring to a cool down. Add the green onions and season with squirrel away, mottle, and Cajun flavour. Simmer in place of 5 to 10 minutes over low tenseness, until the crawfish is cooked but not gorilla. Serve over hot cooked rice.


Servings Per Modus operandi: 6

Amount Per Serving

Calories: 636

Total Fat: 24.6g Cholesterol: 142mg Sodium: 674mg Total Carbs: 82.7g Dietary Fiber: 2.4g Protein: 19.4g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving after:6 peoples

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