Heather's Crawfish Etouffee

Ingredients

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• 3 cups long grain white rice
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• 7 cups water, divided
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• ¾ cup butter
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• 1 large onion, chopped
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• 1 clove garlic, chopped
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• ¼ cup all-purpose flour
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• 2 tablespoons canned tomato sauce
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• 1 pound crawfish tails
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• 6 green onions, chopped
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• salt and pepper to taste
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• 1 ½ tablespoons Cajun seasoning, or to taste
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Instructions

1. 1
   Gather all ingredients.
2. 2
   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.
3. 3
   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.
4. 4
   Stir in flour until blended. Gradually stir in tomato sauce and remaining 1 cup water. Add crawfish tails and bring to a simmer.
5. 5
   Stir in green onions and season with salt, pepper, and Cajun seasoning.
6. 6
   Reduce heat to low and simmer until crawfish is cooked through but not tough, 5 to 10 minutes.
7. 7
   Serve étouffée over cooked rice.