Slow-Cooked Crawfish Étouffée with Jasmine Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 30 min Serves 4 Cajun cuisine 650 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Crawfish Étouffée with Jasmine Rice take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Crawfish Étouffée with Jasmine Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crawfish tails from drying out.

Can I substitute ingredients in Slow-Cooked Crawfish Étouffée with Jasmine Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Crawfish Étouffée with Jasmine Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Crawfish Étouffée with Jasmine Rice?

Cajun seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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