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

1. Combine the rice and 6 cups 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.
2. 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 remaining 1 cup 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.

long grain white rice, water, butter, onion, clove garlic, allpurpose, crawfish tails, tomato sauce, water, green onions, salt, cajun seasoning

Taken from www.allrecipes.com/recipe/76155/louisiana-crawfish-etouffee/ (may not work)