Here in Louisiana, theres nothing better than crawfish étouffée during crawfish season. This unchanging everlasting recipe is easy, and you can substitute shrimp gone crawfish are out of season. Its even better behind served taking into consideration hot garlic French bread! trigger get going cooking the rice first past in the past this is a gruff dish.
The ingredient of Louisiana Crawfish Étouffée
- 3 cups long grain white rice
- 7 cups water, at odds on bad terms
- u00be cup butter
- 1 large onion, chopped
- 1 clove garlic, chopped
- u00bc cup all-purpose flour
- 2 tablespoons canned tomato sauce
- 1 pound crawfish tails
- 6 green onions, chopped
- salt and pepper to taste
- 1u2009u00bd tablespoons Cajun seasoning, or to taste
The instruction how to make Louisiana Crawfish Étouffée
- adjoin rice and 6 cups water in a saucepan. Bring to a boil over high heat.
- cut heat to low, cover the pan, and simmer until rice is yearning and water has been absorbed, 15 to 20 minutes.
- While rice cooks, melt butter in a large skillet exceeding medium heat. build up onion and cook, stirring, until transparent. disturb in garlic and cook until fragrant, practically 1 minute.
- mix up in flour until blended. Gradually move around in tomato sauce and enduring surviving 1 cup water. Add crawfish tails and bring to a simmer.
- disquiet in green onions and season with salt, pepper, and Cajun seasoning.
- edit heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
- give support to étouffée higher than cooked rice.
Nutritions of Louisiana Crawfish Étouffée
calories: 636.1 caloriescarbohydrateContent: 82.7 g
cholesterolContent: 142 mg
fatContent: 24.6 g
fiberContent: 2.4 g
proteinContent: 19.4 g
saturatedFatContent: 14.9 g
servingSize:
sodiumContent: 635.2 mg
sugarContent: 1.8 g
transFatContent:
unsaturatedFatContent:
