Louisiana Crawfish Étouffée
Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.
long grain white rice
3
cups
water, divided
7
cups
butter
¾
cup
onion, chopped
1
large
garlic, chopped
1
clove
all-purpose flour
¼
cup
canned tomato sauce
2
tablespoons
crawfish tails
1
pound
green onions, chopped
6
salt and pepper to taste
Cajun seasoning, or to taste
1 ½
tablespoons
 Combine rice and 6 cups water in a saucepan. Bring to a boil over high heat.
  Reduce heat to low, cover the pan, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
  While rice cooks, melt butter in a large skillet over medium heat. Add onion and cook, stirring, until transparent. Stir in garlic and cook until fragrant, about 1 minute.
  Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
  Stir in green onions and season with salt, pepper, and Cajun seasoning.
  Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
  Serve étouffée over cooked rice.
