Slow-Cooked Crawfish Étouffée with Jasmine Rice

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.

Cuisine: Cajun

Category: Seafood

Prep: 20 minutes. Cook: 30 minutes.

Serves 4.

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

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.