Louisiana Crawfish Etouffee

Ingredients

• Butter

  unsalted

  ¾ cup or 170g

• Onion

  raw

  1 large or 150g

• Garlic

  raw

  1 cloves, minced or 3g

• Almond flour

  Trader Joe’s

  ¼ cup or 30g

• Crawfish Tail Meat

  Boudreaux's

  454g

• Tomato sauce

  canned

  2 tbsp or 31g

• Water

  1 cup or 237g

• Scallions

  raw

  6 medium or 90g

• Salt

  table

  2 dash or 0.8g

• Black pepper

  ground

  2 dash or 0.2g

• Cajun seasoning

  Compliments

  4 ½ tsp or 18g

Directions

1. Combine the 3 cup 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.
3. (source: https://www.allrecipes.com/recipe/76155/louisiana-crawfish-etouffee/)