Louisiana Crawfish Étouffée

Gather all ingredients.

Combine 6 cups water and rice 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.

Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook and stir until translucent. Stir in garlic; cook until fragrant, about 1 minute.