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.
Ingredients
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
Instructions
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Cook vegetables: Melt butter in a large skillet over medium‑high heat. Add bell pepper and celery, cooking 4–5 minutes until softened.
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Add onion: Stir in diced onion and sauté 2–3 minutes until translucent.
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Add crawfish and seasoning: Add crawfish tail meat, minced garlic, salt, cayenne, and paprika. Cook 2 minutes to blend flavors.
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Combine rice: Stir in cooked rice, seafood stock, and lemon juice. Mix well and bring to a gentle boil.
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Simmer: Reduce heat to low and cook 10–12 minutes, stirring occasionally until liquid is absorbed and rice is heated through.
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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