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Spicy Crawfish Étouffée Recipe Over Rice Easy and Flavorful

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A hearty and flavorful Louisiana-style spicy crawfish étouffée served over fluffy white rice, featuring a rich dark roux and bold Cajun spices. Perfect for a comforting meal with a spicy kick.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour (can substitute gluten-free flour)
  • 1 medium yellow onion, finely chopped
  • 1 green bell pepper, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 cups seafood stock or chicken broth
  • 1 (14 oz) can diced tomatoes, drained
  • 1 lb crawfish tails, peeled and deveined (fresh or thawed frozen)
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 4 cups cooked white rice (long grain or jasmine)
  • Chopped green onions and fresh parsley for garnish (optional)

Instructions

  1. In a heavy-bottomed skillet or Dutch oven, melt 1/2 cup unsalted butter over medium heat.
  2. Gradually whisk in 1/2 cup all-purpose flour and stir continuously with a wooden spoon for 10-12 minutes until the roux reaches a dark caramel color.
  3. Add chopped onion, green bell pepper, and celery to the roux; cook for 5-7 minutes until vegetables soften and become translucent.
  4. Add minced garlic and cook for another 1-2 minutes until fragrant.
  5. Slowly pour in 2 cups seafood stock or chicken broth, whisking constantly to incorporate the roux smoothly.
  6. Stir in drained diced tomatoes and bring to a gentle simmer; cook for about 10 minutes to thicken the sauce slightly.
  7. Stir in Cajun seasoning, smoked paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper; adjust seasoning to taste.
  8. Gently fold in 1 lb crawfish tails and simmer for 5 minutes until heated through and tender, avoiding overcooking.
  9. While étouffée simmers, cook 4 cups white rice according to package instructions or in a rice cooker; fluff with a fork.
  10. Serve étouffée generously over the bed of fluffy white rice and garnish with chopped green onions and fresh parsley.

Notes

Keep stirring the roux constantly and cook it to a dark caramel color without burning. Use a wooden spoon to avoid scratching your pan. If sauce thickens too much, add more stock or water. Thaw frozen crawfish tails overnight in the fridge. Adjust cayenne pepper to control heat. Leftovers store well in the fridge for up to 3 days and freeze well.

Nutrition

Keywords: spicy crawfish étouffée, Cajun recipe, Louisiana cuisine, crawfish recipe, étouffée over rice, seafood étouffée, spicy seafood stew

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