Crawfish Étouffée Fluffy Rice (Printable)
Tender crawfish simmered in flavorful sauce, served over soft white rice for a comforting Southern dish.
# What You Need:
→ Crawfish Étouffée Base
01 - 1 pound crawfish tails, peeled and deveined
02 - 4 tablespoons 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
→ Liquid and Seasonings
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
→ Garnish
16 - 2 tablespoons 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 teaspoon salt
# Steps:
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 5-7 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, paprika, thyme, cayenne, bay leaves, and a generous pinch of salt and pepper. Mix well to incorporate all seasonings into the vegetable mixture.
05 - Gradually pour in the stock while stirring constantly to prevent lumps from forming. Bring to a simmer and cook for 10 minutes, stirring occasionally to allow flavors to develop.
06 - Add crawfish tails and cook for 5-7 minutes until heated through and flavors have melded together. Remove bay leaves and discard. Stir in parsley and green onions. Adjust seasoning as needed with salt and pepper.
07 - Spoon crawfish étouffée hot over fluffy white rice. Garnish with additional parsley or green onions if desired.
# Expert Hints:
01 -
- The roux technique might seem finicky but once you nail that caramel color, you'll wonder why you ever bothered with plain gravies again
- Something magical happens when crawfish tails simmer in that spiced tomato broth, becoming tender little pockets of bayou flavor that make people pause mid-bite and ask what's in this
02 -
- I once rushed my roux and ended up with a grainy, pale sauce that tasted like floury disappointment, so take your time getting that caramel color right
- The crawfish only need to heat through, so don't overcook them or they'll turn rubbery and tough, which is basically a crime against seafood
03 -
- If your roux develops dark specks, you've burned it and need to start over because that bitter flavor will ruin everything
- Letting the étouffée sit for 10 minutes before serving, covered, lets the flavors meld and the sauce thicken slightly