Dirty Rice with Cajun Crawfish

Dirty Rice with Cajun Crawfishis a flavorful and hearty dish that blends aromatic vegetables, tender crawfish tail meat, and perfectly cooked rice infused with Cajun spices. This recipe is a quick and delicious way to enjoy the classic bold flavors of Cajun cuisine in a comforting one-pan meal.

You’ll love this dish for its balance of savory vegetables bell pepper, celery, and onion with the spicy kick of cayenne and paprika combined with succulent crawfish. The seafood stock and fresh lemon juice add depth and brightness, making every bite rich and satisfying. Ready in under 30 minutes, it’s perfect for weeknight dinners or entertaining guests who love bold, Southern-inspired flavors.

Ingredients

• 2 tablespoons butter
• ½ cup diced green bell pepper
• ½ cup diced celery
• 1 cup diced sweet yellow onion
• 1 pound cooked crawfish tail meat
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ¼ teaspoon paprika
• 2 cups long-grain rice, cooked according to package directions
• ¾ cup seafood stock
• 1 teaspoon fresh lemon juice
• Chopped fresh parsley, for garnish

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the diced bell pepper and celery, cooking with frequent stirring until they become nearly tender, about 4 to 5 minutes.
2. Add the diced onion and continue to cook, stirring often, until the onion is translucent, about 2 to 3 minutes.
3. Stir in the cooked crawfish tail meat, minced garlic, salt, cayenne pepper, and paprika. Cook the mixture for an additional 2 minutes to let the flavors meld.
4. Add the cooked rice, seafood stock, and lemon juice to the skillet, stirring well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer gently until the liquid is absorbed and the rice is thoroughly heated about 10 to 12 minutes stirring occasionally to prevent sticking.
6. Sprinkle with chopped fresh parsley before serving for a burst of color and freshness.
7. Serve immediately as a main dish or alongside your favorite Cajun sides.

My Best Tips for Success

• Prepare your rice in advance to save cooking time.

• Use high-quality seafood stock for depth of flavor.

• Adjust cayenne pepper to control the spice level.

• Use fresh lemon juice for a bright, fresh note.

• Stir occasionally during simmering to prevent sticking.

Delicious Variations to Try

• Add diced tomatoes or bell pepper for extra veggies.

• Substitute crawfish with shrimp, sausage, or chicken.

• Incorporate Cajun seasoning or Creole spice blends for more intensity.

• Add chopped green onions along with parsley for extra freshness.

• Serve with crusty bread or corn on the cob to complete the meal.

Frequently Asked Questions

Can I use frozen crawfish instead of cooked?

Yes, thaw and drain frozen crawfish well before adding to ensure proper texture.

How spicy is this dish?

The heat level is moderate; adjust cayenne pepper according to your preference.

Can I make this dish without seafood stock?

Yes, chicken or vegetable broth can be used as a substitute.

How do I store leftovers?

Keep leftovers in an airtight container refrigerated for up to 3 days.

Can I freeze dirty rice with crawfish?

Freezing is possible, but the texture of the crawfish may change upon thawing.

Dirty Rice with Cajun Crawfish

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• Author: Emma Hart
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A bold one-pan dish featuring tender crawfish tail meat, sautéed vegetables, and Cajun-spiced rice with layers of flavor including cayenne, paprika, and lemon.

See also  Slow Cooker Butter Chicken

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Ingredients

Scale 1x2x3x

2 tbsp butter

½ cup diced green bell pepper

½ cup diced celery

1 cup diced sweet yellow onion

1 lb cooked crawfish tail meat

2 garlic cloves, minced

1 tsp salt

½ tsp cayenne pepper

¼ tsp paprika

2 cups cooked long-grain rice

¾ cup seafood stock

1 tsp fresh lemon juice

Chopped fresh parsley, for garnish

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Instructions

1. Cook vegetables: Melt butter in a large skillet over medium‑high heat. Add bell pepper and celery, cooking 4–5 minutes until softened.

2. Add onion: Stir in diced onion and sauté 2–3 minutes until translucent.

3. Add crawfish and seasoning: Add crawfish tail meat, minced garlic, salt, cayenne, and paprika. Cook 2 minutes to blend flavors.

4. Combine rice: Stir in cooked rice, seafood stock, and lemon juice. Mix well and bring to a gentle boil.

5. Simmer: Reduce heat to low and cook 10–12 minutes, stirring occasionally until liquid is absorbed and rice is heated through.

6. Finish: Garnish with chopped parsley and serve hot.

Notes

Use pre-cooked rice for faster preparation.

Choose high-quality seafood stock for rich flavor.

Adjust cayenne to your preferred spice level.

Lemon juice enhances and balances spice.

Stir occasionally to prevent sticking.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish, Seafood
• Method: Stovetop
• Cuisine: Cajun / Southern

Nutrition

• Serving Size: 1/4 recipe
• Calories: 385
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Carbohydrates: 39 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 170 mg

Keywords: dirty rice with crawfish, cajun rice recipe, crawfish rice skillet, southern seafood rice, spicy dirty rice