Crawfish Étouffée with Fluffy Rice (Print version)
Tender crawfish in a rich, spicy Creole sauce, paired with perfectly steamed fluffy rice. A flavorful Louisiana classic.
# What you need:
→ Crawfish Étouffée
01 - 1 pound crawfish tails, peeled (fresh or thawed)
02 - 4 tablespoons 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 tablespoons all-purpose flour
08 - 1½ cups seafood or chicken stock
09 - 1 (14 ounce) can diced tomatoes, drained
10 - 2 teaspoons Cajun seasoning
11 - ½ teaspoon smoked paprika
12 - ½ teaspoon dried thyme
13 - 1 bay leaf
14 - 2 tablespoons fresh parsley, chopped
15 - 2 green onions, sliced
16 - Salt, to taste
17 - Black pepper, to taste
18 - Hot sauce, to taste (optional)
→ Fluffy Rice
19 - 1½ cups long-grain white rice
20 - 3 cups water
21 - 1 tablespoon unsalted butter
22 - ½ teaspoon salt
# Directions:
01 - In a saucepan, combine water, rice, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and allow to rest, covered, for 10 minutes. Fluff with a fork before serving.
02 - In a large skillet or Dutch oven, melt 4 tablespoons unsalted butter over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are softened, approximately 7 minutes.
03 - Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables and cook, stirring constantly, for 3 to 4 minutes to form a blond roux.
04 - Gradually add 1½ cups seafood or chicken stock, stirring continuously to prevent lumps. Incorporate the drained diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.
05 - Reduce the heat to low and simmer, uncovered, for 15 minutes, stirring occasionally, until the sauce has visibly thickened.
06 - Introduce 1 pound crawfish tails to the simmering sauce and cook gently for 5 to 7 minutes, or until thoroughly heated. Remove and discard the bay leaf. Adjust seasoning with salt, black pepper, and hot sauce as desired.
07 - Stir in 2 tablespoons fresh chopped parsley and half of the sliced green onions.
08 - Spoon the prepared fluffy rice into individual bowls. Ladle the hot crawfish étouffée generously over the rice. Garnish with the remaining sliced green onions.
# Expert advice:
01 -
- This dish brings the vibrant soul of Louisiana right to your table, no plane ticket required.
- It's surprisingly comforting and indulgent, yet totally achievable for a weeknight adventure.
02 -
- The roux needs your full attention; never walk away from the stove, or you risk burning it and having to start over.
- Don't overcrowd your skillet when sauting the trinity; it ensures even cooking and better flavor development.
03 -
- For an even richer, deeper flavor, consider substituting some of the butter with rendered bacon fat when building your roux.
- If fresh crawfish are unavailable or too pricey, quality frozen shrimp make an excellent and delicious substitute for a pescatarian option.