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“Here in Louisiana, there’s nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.”


Ingredients:


  • 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

Directions:





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