Crawfish Étouffée Fluffy Rice (Printable Version)
Tender crawfish in a rich, spicy Creole sauce, paired with fluffy rice. A Louisiana classic, perfect for a satisfying meal.
# What You'll Need:
→ Crawfish Étouffée
01 - 1 lb crawfish tails, peeled (fresh or frozen, thawed)
02 - 4 tbsp unsalted butter
03 - 1 medium onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 stalks celery, finely chopped
06 - 3 cloves garlic, minced
07 - 2 tbsp all-purpose flour
08 - 1½ cups seafood or chicken stock
09 - 1 (14 oz) can diced tomatoes, drained
10 - 2 tsp Cajun seasoning
11 - ½ tsp smoked paprika
12 - ½ tsp dried thyme
13 - 1 bay leaf
14 - 2 tbsp fresh parsley, chopped
15 - 2 green onions, sliced
16 - Salt and black pepper, to taste
17 - Hot sauce, to taste (optional)
→ Fluffy Rice
18 - 1½ cups long-grain white rice
19 - 3 cups water
20 - 1 tbsp unsalted butter
21 - ½ tsp salt
# How to Make It:
01 - In a saucepan, combine 3 cups water, 1½ cups long-grain white rice, 1 tbsp unsalted butter, and ½ tsp salt. Bring the mixture to a boil. Reduce heat to low, cover the saucepan tightly, and simmer for 15 minutes. Remove from heat and allow to stand, covered, for an additional 10 minutes. Fluff the rice with a fork before serving.
02 - In a large skillet or Dutch oven, melt 4 tbsp unsalted butter over medium heat. Add the finely chopped onion, green bell pepper, and celery. Sauté these vegetables until they are tender and softened, which typically takes about 7 minutes.
03 - Stir in 3 cloves minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tbsp all-purpose flour over the sautéed vegetables. Cook, stirring constantly, for 3–4 minutes to form a blond roux, ensuring it does not burn.
04 - Gradually incorporate 1½ cups seafood or chicken stock into the roux, stirring continuously to prevent lumps. Add the drained 1 (14 oz) can of diced tomatoes, 2 tsp Cajun seasoning, ½ tsp smoked paprika, ½ tsp dried thyme, and 1 bay leaf. Bring the mixture to a gentle simmer.
05 - Reduce the heat and let the sauce simmer, uncovered, for 15 minutes. Stir occasionally until the sauce has thickened to the desired consistency.
06 - Introduce 1 lb peeled crawfish tails to the simmering sauce. Continue to simmer gently for 5–7 minutes, or until the crawfish are thoroughly heated through. Carefully remove and discard the bay leaf. Season the étouffée with salt, black pepper, and hot sauce to taste.
07 - Stir in 2 tbsp fresh chopped parsley and half of the sliced green onions into the étouffée.
08 - To serve, spoon the fluffy rice into individual bowls. Ladle the hot crawfish étouffée generously over the rice. Garnish with the remaining sliced green onions for a fresh finish.
# Expert Insights:
01 -
- You'll discover a depth of flavor here that truly comforts the soul, making every bite feel like a warm hug.
- It's a fantastic way to bring a little bit of Louisiana's culinary magic into your kitchen without needing a plane ticket.
02 -
- Never, ever rush your roux; that golden-brown color and nutty aroma are the bedrock of deep flavor and patience truly pays off.
- The secret to truly fluffy rice isn't just about simmering time, but also letting it steam covered off the heat – it transforms the texture.
03 -
- For an even deeper, smoky undertone, consider swapping out a tablespoon or two of the butter for rendered bacon fat when starting your sauté.
- Always taste and adjust your seasoning — especially the Cajun blend and hot sauce — before adding the crawfish; it's easier to balance the flavors when they can simmer properly without overcooking the delicate seafood.