Louisiana Crawfish Etouffee

Recipe by: Bonnie Lang Turnage-House loan O

Elements

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• US


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• 3 glasses very long grain white rice


• 6 mugs drinking water


• 3/4 mug butter


• 1 large onion, chopped


• 1 clove garlic cloves, chopped


• 1/4 cup all-objective flour

• 1 lb crawfish tails


• 2 tablespoons canned tomato marinade


• 1 cup water, or when needed


• 6 environmentally friendly red onion, cut


• sea salt and pepper to preference


• 1 1/2 tablespoons Cajun seasoning, or taste


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Recommendations

30 m

1. Merge the rice and 6 cups water in a saucepan, and bring into a boil. Include, and lower temperature to reduced. Simmer for 15 to 20 mins, until rice is sore and water continues to be soaked up.


2. Whilst the rice is cooking, melt the butter in the huge skillet over method warmth. Put the onion, and saute right up until clear. Stir in the garlic herb, and cook to get a second. Mix from the flour till properly mixed. Gradually blend in the tomato marinade and outstanding 1 glass h2o, then put the crawfish tails and carry into a simmer. Include the environmentally friendly red onion and season with salt, pepper, and Cajun seasoning. Simmer for five to ten minutes over reduced heating, before the crawfish is prepared but not challenging. Offer over hot cooked rice.