One-Pot Cajun Crawfish Étouffée with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rich and flavorful Cajun stew featuring tender crawfish tails simmered in a spiced roux, served over fragrant jasmine rice for an easy comforting meal. This caribbean-inspired seafood ready in about 50 minutes pairs unsalted butter, all-purpose flour, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 1 medium, finely chopped yellow onion
• 2, finely chopped celery stalks
• 1 medium, finely chopped green bell pepper
• 3, minced garlic cloves
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3 cups chicken broth
• 1 lb, peeled and deveined crawfish tails
• 2 tbsp, chopped fresh parsley
• 2 stalks, sliced green onions
• 1 cup jasmine rice
• 2 cups water

Instructions

1. Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add the rice, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
2. Step 2: Meanwhile, melt 4 tbsp unsalted butter in a large heavy-bottomed pot over medium heat. Whisk in 4 tbsp all-purpose flour and cook, stirring constantly, for 5-6 minutes until the roux turns a deep golden brown and smells nutty.
3. Step 3: Add 1 finely chopped medium yellow onion, 2 finely chopped celery stalks, and 1 finely chopped green bell pepper to the roux. Sauté for 5 minutes until the vegetables soften and become fragrant.
4. Step 4: Stir in 3 minced garlic cloves, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp sea salt, and 1/2 tsp black pepper. Cook for 1 minute until spices are aromatic.
5. Step 5: Gradually whisk in 3 cups chicken broth to the pot, scraping up any browned bits. Bring to a simmer and cook for 10 minutes until the sauce thickens slightly.
6. Step 6: Add 1 lb peeled crawfish tails to the pot and simmer for 5 minutes until heated through and tender.
7. Step 7: Stir in 2 tbsp chopped fresh parsley and 2 sliced green onions. Adjust seasoning with salt and pepper if needed.
8. Step 8: Serve the crawfish étouffée hot over the cooked jasmine rice, garnished with additional parsley if desired.