Crawfish Étouffée Fluffy Rice (Printable)

Savory crawfish in a spiced roux with vegetables, paired with perfectly cooked white rice.

# Ingredient List:

→ Crawfish Étouffée

01 - 1 pound crawfish tails, peeled and deveined
02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
07 - 3 garlic cloves, minced
08 - 1 (14 ounce) can diced tomatoes, drained
09 - 2 cups seafood or chicken stock
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 1/4 teaspoon cayenne pepper
14 - 2 bay leaves
15 - Salt and black pepper to taste
16 - 2 tablespoons fresh parsley, chopped
17 - 2 green onions, sliced

→ Fluffy White Rice

18 - 1 1/2 cups long-grain white rice
19 - 3 cups water
20 - 1/2 teaspoon salt

# How to Make:

01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups water and 1/2 teaspoon salt to a boil. Add rice, stir once, lower heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - In a large skillet or Dutch oven over medium heat, melt butter. Sprinkle in flour and stir continuously to form a roux. Cook, stirring constantly, until the roux reaches a light caramel color, approximately 5 to 7 minutes.
03 - Add onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, bay leaves, and a generous pinch of salt and black pepper. Mix thoroughly to combine all ingredients.
05 - Gradually pour in the stock while stirring constantly to prevent lumps from forming. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally to maintain even consistency.
06 - Add crawfish tails and cook for 5 to 7 minutes until heated through and flavors have melded together. Remove bay leaves and stir in fresh parsley and green onions. Adjust seasoning as needed before serving.
07 - Ladle crawfish étouffée hot over fluffy white rice. Garnish with additional parsley or green onions if desired.

# Helpful Tips:

01 -
  • The roux creates an incredible depth of flavor that develops into something silky and luxurious
  • Its forgiving enough for weeknight cooking but impressive enough for company
  • The spice level is completely customizable to your comfort zone
02 -
  • The roux color determines the final flavor so aim for peanut butter or light caramel shade
  • Crawfish overcook incredibly fast so add them at the very end and just heat through
  • The sauce thickens as it sits so dont worry if it looks slightly loose in the pan
03 -
  • Keep a bowl of ice water nearby in case the roux starts getting too dark too quickly
  • Chop all your vegetables before starting the roux since you cannot stop stirring once it begins
  • Let the étouffée rest for 5 minutes off heat before serving to let everything settle

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