Time 30m Yield 6 Number Of Ingredients 12 Steps:
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. 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.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.
Time 40m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Saute the celery in the butter on low to medium heat until the celery becomes tender. Add the onions, bell peppers, spices and garlic. When everything is well blended, turn the heat up to medium-high and blend in the flour to form a roux around the vegetables. Cook thoroughly until the roux starts to brown slightly. Add the crawfish stock and heavy cream a little at a time until all the stock and cream are added. Finish by adding the crawfish meat. Simmer on low heat for approximately 15 minutes. Serve over rice and/or French bread and garnish with parsley.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Make roux of flour and butter in a heavy skillet, and stir until blended. Cook over medium heat, stirring regularly, until dark blonde in color, about 10 minutes. Add chopped onion, garlic and green pepper, and cook until vegetables are almost tender, about 5 minutes. Add crawfish fat, and cook for about 10 minutes, stirring occasionally. Optionally, a little water can be added to thin mixture at this point. Add crawfish tails, cover, and simmer for 15-20 minutes, stirring occasionally. Add salt, pepper and cayenne pepper to taste. Add green onion tops and parsley, and simmer for about 15 minutes. Serve over hot cooked rice.
