Slow-Cooked Crawfish Étouffée with Jasmine Rice

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A fragrant Cajun dish featuring plump crawfish tails simmered in a rich roux-based sauce, served over delicate jasmine rice for a taste of Southern Louisiana. This Cajun-inspired seafood recipe, ready in about 50 minutes, pairs crawfish tails, all-purpose flour, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 1.5 lbs crawfish tails
• 1/2 cup all-purpose flour
• 1/4 cup vegetable oil
• 1 medium (1 cup diced) onion
• 1 medium (1/2 cup diced) green bell pepper
• 1 stalk (1/4 cup diced) celery
• 3 cloves (minced) garlic
• 2 tbsp Cajun seasoning
• 2 cups chicken broth
• 1/4 cup (chopped) fresh parsley
• 1 tbsp lemon juice
• 1 cup jasmine rice
• 1.5 cups water
• pinch salt

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Instructions

1. Step 1: In a medium saucepan, bring 1.5 cups water and a pinch of salt to a boil over medium-high heat. Add 1 cup jasmine rice, reduce heat to low, cover, and simmer for 15-18 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 1/2 cup all-purpose flour and whisk constantly for 2 minutes until golden and fragrant.
3. Step 3: Stir in 1 cup diced onion, 1/2 cup diced green bell pepper, and 1/4 cup diced celery. Cook, stirring frequently, for 5 minutes until vegetables soften.
4. Step 4: Add 3 minced garlic cloves and 2 tablespoons Cajun seasoning. Cook for 1 minute until aromatic.
5. Step 5: Gradually pour in 2 cups chicken broth while whisking to prevent lumps. Bring to a gentle simmer, then add 1.5 lbs crawfish tails. Simmer for 10 minutes.
6. Step 6: Stir in 1/4 cup chopped parsley and 1 tablespoon lemon juice. Season with salt to taste and simmer for 2 more minutes.
7. Step 7: Serve the étouffée over the prepared jasmine rice.