Dirty Rice Cajun Crawfish (Printable Version)
Spiced rice paired with crispy catfish and rich Cajun crawfish cream sauce for a hearty meal.
# Ingredients Required:
→ Fried Catfish
01 -
4 catfish fillets
02 -
240 ml buttermilk
03 -
120 g cornmeal
04 -
60 g all-purpose flour
05 -
1 tsp Cajun seasoning
06 -
½ tsp paprika
07 -
½ tsp garlic powder
08 -
½ tsp salt
09 -
½ tsp black pepper
10 -
Vegetable oil for frying
→ Dirty Rice
11 -
190 g long-grain rice
12 -
225 g ground sausage
13 -
120 g chicken livers, finely chopped (optional)
14 -
120 g onion, diced
15 -
120 g celery, diced
16 -
120 g green bell pepper, diced
17 -
2 garlic cloves, minced
18 -
480 ml chicken broth
19 -
1 tsp Cajun seasoning
20 -
½ tsp dried thyme
21 -
2 green onions, sliced
22 -
Salt and pepper to taste
→ Cajun Crawfish Cream Sauce
23 -
30 g butter
24 -
120 g onion, finely diced
25 -
60 g green bell pepper, finely diced
26 -
2 garlic cloves, minced
27 -
225 g crawfish tails (or chopped shrimp)
28 -
240 ml heavy cream
29 -
120 g diced tomatoes, drained if canned
30 -
1 tsp Cajun seasoning
31 -
Salt and black pepper to taste
32 -
15 g fresh parsley, chopped
# Guide to Cooking:
01 -
In a large skillet over medium heat, brown the ground sausage and chicken livers if using. Add diced onion, celery, and bell pepper; cook until vegetables soften. Stir in minced garlic, then add rice, cooking for 2 minutes to coat grains with flavor. Pour in chicken broth, Cajun seasoning, thyme, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 18–20 minutes until rice is tender and liquid absorbed. Fluff with a fork and fold in sliced green onions.
02 -
Soak catfish fillets in buttermilk for 15 minutes. In a shallow bowl, mix cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Dredge each fillet in the breading mixture, pressing lightly to coat. Heat vegetable oil to 175°C in a deep skillet and fry fillets 3–4 minutes per side until golden and crispy. Drain on paper towels.
03 -
Melt butter in a saucepan over medium heat. Sauté finely diced onion and bell pepper until softened. Add garlic and cook for 1 minute. Stir in crawfish tails, diced tomatoes, and Cajun seasoning; cook for 2–3 minutes. Pour in heavy cream and simmer gently until sauce thickens, about 3–5 minutes. Season with salt and pepper, then stir in fresh parsley.
04 -
Plate the dirty rice, top with a crispy catfish fillet, and generously drizzle with the creamy Cajun crawfish sauce. Garnish with extra parsley or green onions if desired. Serve immediately.
# Extra Suggestions:
01 -
For authentic flavor, include chicken livers in the dirty rice mixture; omit for a milder taste.