Print

Comforting Crawfish Étouffée Recipe Over Fluffy White Rice Made Easy

Crawfish Étouffée - featured image
Print Recipe

A rich and savory Louisiana classic featuring crawfish tails simmered in a buttery roux-based sauce, served over fluffy white rice. This comforting dish is quick, easy, and perfect for weeknight dinners or special gatherings.

Ingredients

Scale
  • 1 pound crawfish tails, peeled and deveined (fresh or frozen)
  • 6 tablespoons unsalted butter, divided
  • 6 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 1 medium yellow onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cloves garlic, minced
  • 2 cups low sodium chicken broth
  • 2 tablespoons tomato paste
  • 2 teaspoons Cajun seasoning (e.g., Tony Chachere’s)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
  • 1 bay leaf (optional)
  • Hot sauce to taste (Tabasco or Crystal recommended)
  • Salt and black pepper to taste
  • 2 cups uncooked white rice (long grain or jasmine)
  • Green onions for garnish, sliced thinly

Instructions

  1. Rinse 2 cups of white rice under cold water until water runs clear. In a medium saucepan, combine rice with 4 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed and rice is tender. Remove from heat and keep covered to stay warm. Fluff with a fork before serving.
  2. In a heavy-bottomed skillet or Dutch oven, melt 4 tablespoons of butter over medium heat. Gradually whisk in 6 tablespoons of all-purpose flour. Stir constantly with a wooden spoon or spatula. Cook the roux for 8-10 minutes until it turns a rich medium brown color without burning.
  3. Stir in the chopped onion, green bell pepper, and celery. Cook for 5-7 minutes until softened and translucent. Add minced garlic and cook for 1 more minute, stirring to prevent sticking.
  4. Slowly whisk in 2 cups chicken broth and 2 tablespoons tomato paste. Add Cajun seasoning, thyme, bay leaf, salt, and pepper to taste. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally until sauce thickens.
  5. Stir in 1 pound crawfish tails and 2 tablespoons butter. Cook for 5 more minutes until crawfish are heated through and flavors meld. Taste and adjust seasoning, adding hot sauce if desired.
  6. Serve the étouffée over warm, fluffy white rice. Garnish with sliced green onions.

Notes

[‘Constant stirring of the roux is essential to avoid burning and to develop a rich flavor.’, ‘Use fresh crawfish tails if possible; frozen works well if thawed and drained.’, ‘Adjust seasoning gradually and taste as you go.’, ‘For dairy-free, substitute butter with vegan butter or olive oil.’, ‘Leftover sauce thickens when cold; reheat gently with broth or water to loosen.’, ‘Flavors improve if made a day ahead and reheated gently.’, ‘Can substitute crawfish with shrimp or crab meat.’, ‘Gluten-free option: use gluten-free flour or cornstarch (half the amount) for roux.’]

Nutrition

Keywords: Crawfish Étouffée, Cajun recipe, Louisiana cuisine, comfort food, seafood étouffée, easy weeknight dinner, crawfish tails, roux sauce

Find it online: https://juliamadeit.com/comforting-crawfish-e-touff-e-e-recipe-over-fluffy-white-rice-made-easy/