Crawfish Etouffee

3 cups of long grain white rice

6 cups of water

3/4 cup of butter (I use smart balance butter)

1 large onion, chopped

1 clove of garlic, chopped

2 tablespoons all-purpose flour

1 pound Crawfish tails

2 tablespoons canned tomato sauce

1/2 cup water, or as needed

3 green onions, chopped

salt and pepper to taste

1 1/2 tablespoons Cajun seasoning

a couple of dashes of Tabasco, depending on how spicy you like things

Combine the rice and 6 cups of water in a saucepan, bring to a boil. Cover and reduce the heat to low. Simmer for 15 to 20 minutes or until rice is cooked and water has been absorbed.

While the rice is cooking, in a large skillet melt the butter over medium heat. Add the onion and saute until tender and transparent, then add the garlic and cook for a couple of minutes. Stir in the flour until well blended. Gradually stir in the tomato sauce and then the water, then add the Crawfish and bring to a simmer. Add the chopped green onions and season with Cajun seasoning, pepper and then salt. Simmer for about 10 minutes over low heat, until the Crawfish is cooked through but not tough.

Serve over hot rice.

Enjoy!!!!