Crawfish Étouffée with Rice (Print Version)
Tender crawfish simmered in spiced roux sauce, served atop fluffy white rice for a savory Cajun dish.
# What You'll Need:
→ Étouffée Base
01 - 1 lb crawfish tails, peeled and deveined
02 - 4 tbsp unsalted butter
03 - 1/4 cup all-purpose flour
→ Aromatic Vegetables
04 - 1 medium onion, finely chopped
05 - 1 green bell pepper, finely chopped
06 - 2 celery stalks, finely chopped
07 - 3 garlic cloves, minced
→ Liquids and Seasonings
08 - 1 (14 oz) can diced tomatoes, drained
09 - 2 cups seafood or chicken stock
10 - 2 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp dried thyme
13 - 1/4 tsp cayenne pepper
14 - 2 bay leaves
15 - Salt and black pepper to taste
16 - 2 tbsp fresh parsley, chopped
17 - 2 green onions, sliced
→ White Rice
18 - 1 1/2 cups long-grain white rice
19 - 3 cups water
20 - 1/2 tsp salt
# Step-by-Step Guide:
01 - Rinse rice under cold water until water runs clear. Bring 3 cups water and 1/2 tsp salt to a boil in a medium saucepan. Add rice, stir once, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Sprinkle in flour and stir continuously to form a roux. Cook, stirring constantly, until roux reaches a light caramel color, approximately 5-7 minutes.
03 - Add chopped onion, bell pepper, and celery to the roux. Sauté for 5 minutes until vegetables are softened. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Stir in diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, bay leaves, and a generous pinch of salt and black pepper. Mix thoroughly to distribute seasonings evenly.
05 - Gradually pour in stock while stirring constantly to prevent lumps from forming. Bring mixture to a simmer and cook for 10 minutes, stirring occasionally to maintain consistency.
06 - Add crawfish tails to the simmering sauce and cook for 5-7 minutes until heated through and flavors have melded. Remove bay leaves and stir in fresh parsley and sliced green onions. Adjust seasoning to taste.
07 - Spoon hot crawfish étouffée over fluffy white rice. Garnish with additional parsley or green onions if desired. Serve immediately while hot.
# Expert Suggestions:
01 -
- The roux creates an incredible depth of flavor that tastes like it simmered all day, even though it comes together in under an hour
- Something magical happens when crawfish tails swim in that spiced tomato sauce tender, sweet, and absolutely luxurious
02 -
- A burnt roux is ruined forever, so stay patient and keep that flour moving, even if your arm gets tired
- Letting the étouffée rest for 5 minutes off the heat before serving gives the flavors time to really marry
03 -
- Make a double batch of the roux and freeze half for next time, because it is the most time-consuming part
- Leftovers taste even better after a day in the refrigerator, as the flavors deepen overnight