Crawfish Étouffée with Rice (Print Version)
Tender crawfish in Creole sauce paired with fluffy steamed white rice, capturing Southern flavors.
# What You'll Need:
→ For the Crawfish Étouffée
01 - 1/2 cup unsalted butter
02 - 1/2 cup all-purpose flour
03 - 1 medium yellow onion, finely chopped
04 - 1 green bell pepper, finely chopped
05 - 2 celery stalks, finely chopped
06 - 4 cloves garlic, minced
07 - 1 (14 oz) can diced tomatoes, drained
08 - 2 cups seafood or chicken stock
09 - 1 1/2 lbs crawfish tails, peeled and cleaned
10 - 2 teaspoons Creole seasoning
11 - 1/2 teaspoon cayenne pepper
12 - 1 teaspoon paprika
13 - 1 bay leaf
14 - 2 teaspoons Worcestershire sauce
15 - 2 tablespoons fresh parsley, chopped
16 - 4 green onions, sliced
17 - Salt and black pepper, to taste
18 - Juice of 1/2 lemon
→ For the Fluffy White Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water
21 - 1/2 teaspoon salt
22 - 1 tablespoon unsalted butter
# Step-by-Step Guide:
01 - Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups water, 1/2 teaspoon salt, and 1 tablespoon butter to a boil. Stir in the rice, reduce to a simmer, cover, and cook for 15–18 minutes, or until all water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
02 - In a large, heavy-bottomed skillet or Dutch oven, melt 1/2 cup butter over medium heat. Add flour and cook, stirring constantly, to make a medium roux (light brown color), about 5–7 minutes. Add onion, bell pepper, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook 1 minute more.
03 - Add drained diced tomatoes, Creole seasoning, cayenne, paprika, and bay leaf. Stir to combine. Gradually add stock, stirring to avoid lumps. Bring to a simmer. Add Worcestershire sauce. Simmer gently, uncovered, for 15 minutes, stirring occasionally.
04 - Stir in crawfish tails and simmer for 5–8 minutes, until heated through. Remove from heat. Add lemon juice, half the parsley, and half the green onions. Season with salt and pepper to taste.
05 - Spoon fluffy white rice onto plates or bowls. Ladle crawfish étouffée over rice. Garnish with remaining parsley and green onions.
# Expert Suggestions:
01 -
- The roux gives this sauce a depth that takes hours to achieve but actually comes together in under an hour
- Once you master the roux technique, youll find yourself making this for dinner parties and quiet Tuesdays alike
02 -
- If your roux starts smoking or smells burned, start over. There's no saving a burned roux and it will ruin your entire dish.
- The consistency should coat a spoon but still flow off it. Too thick and it becomes a gumbo, too thin and it's soup.
03 -
- Pre-chop all your vegetables before starting the roux. Once that roux begins, you won't have time to prep.
- Warm your stock before adding it to the roux. Cold stock can cause the roux to seize up into lumps.