Crawfish Étouffée with Louisiana Rice

Name: Crawfish Étouffée with Louisiana Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: american
Ingredients: 450 g long-grain white rice, rinsed; 650 ml water; 1/2 tsp fine salt; 15 g unsalted butter; 450 g cooked crawfish tails (with fat/juices), thawed if frozen; 85 g unsalted butter; 40 g plain flour; 1 pcs yellow onion, finely diced; 1 pcs green bell pepper, finely diced; 2 pcs celery stalks, finely diced; 3 clove garlic cloves, minced; 400 ml seafood stock or chicken stock; 1 tbsp Cajun or Creole seasoning blend (low sodium); 1/2 tsp sweet paprika; 1/4 tsp cayenne pepper; 1 pcs dried bay leaf; 1 tsp Worcestershire sauce; 1/2 tbsp lemon juice; 1/2 tsp fine salt; 1/4 tsp freshly ground black pepper; 3 pcs scallions, thinly sliced; 2 tbsp flat-leaf parsley, finely chopped

By Culiora

Crawfish Étouffée with Louisiana Rice served on a plate, photographed in natural light

Crawfish étouffée is a classic Cajun and Creole dish of tender crawfish tails smothered in a rich, buttery roux flavoured with the holy trinity of vegetables. Served over fluffy steamed long-grain rice, it delivers a deeply savoury sauce with balanced warmth and sweet shellfish notes.

Servings: 4
Prep time: 20 min
Cook time: 40 min
Total time: 60 min

Ingredients

450 g long-grain white rice, rinsed
650 ml water
1/2 tsp fine salt
15 g unsalted butter
450 g cooked crawfish tails (with fat/juices), thawed if frozen
85 g unsalted butter
40 g plain flour
1 pcs yellow onion, finely diced
1 pcs green bell pepper, finely diced
2 pcs celery stalks, finely diced
3 clove garlic cloves, minced
400 ml seafood stock or chicken stock
1 tbsp Cajun or Creole seasoning blend (low sodium)
1/2 tsp sweet paprika
1/4 tsp cayenne pepper
1 pcs dried bay leaf
1 tsp Worcestershire sauce
1/2 tbsp lemon juice
1/2 tsp fine salt
1/4 tsp freshly ground black pepper
3 pcs scallions, thinly sliced
2 tbsp flat-leaf parsley, finely chopped

Instructions

Make the rice: In a medium saucepan, combine the rinsed long-grain rice, 650 ml water, 15 g butter, and 1/2 tsp salt. Bring to a boil over medium-high heat, cover tightly with a lid, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
Make the roux: In a large Dutch oven or heavy cast-iron skillet, melt 85 g butter over medium-low heat. Sprinkle in 40 g plain flour and whisk continuously for 6 to 8 minutes until the roux reaches a smooth, peanut-butter blonde to light copper colour.
Add the holy trinity: Immediately stir in the diced onion, green bell pepper, and celery. Cook over medium heat, stirring frequently with a wooden spoon, for 6 to 8 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
Build the sauce: Gradually pour in the seafood or chicken stock while whisking constantly to prevent lumps. Add the Cajun seasoning, sweet paprika, cayenne pepper, dried bay leaf, Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then lower the heat to medium-low and simmer uncovered for 10 minutes until slightly thickened.
Smother the crawfish: Gently stir in the crawfish tails along with any rendered fat and juices from their packaging. Simmer on low heat for 5 to 7 minutes until the tails are heated through and tender; do not boil vigorously or the crawfish will become rubbery.
Finish and adjust seasoning: Discard the bay leaf. Stir in the lemon juice, then taste the sauce and adjust salt, pepper, or cayenne to taste.
Plate and serve: Spoon a generous portion of fluffy white rice into each shallow serving bowl. Ladle the rich crawfish étouffée over the rice and scatter with sliced scallions and chopped fresh parsley.