Crawfish Rice Dressing Goes With Everything!

We can flavor rice in many ways including: Jambalaya, Italian risotto and our common dirty rice.



Prep Time: 45 Minutes

Yields: 6–8 Servings


If you lived in Louisiana long enough, you have discovered we can flavor rice in many ways including: Jambalaya, Italian risotto and our common dirty rice. This is yet another great example of taking flavor to the next level.


2 pounds crawfish tail meat

3 cups converted long-grain rice

2 quarts crawfish shells

½ cup butter

2 cups diced onion

¼ cup diced green bell pepper

¼ cup diced red bell pepper

¼ cup diced yellow bell pepper

1 cup diced celery

¼ cup sliced garlic

¼ cup tomato sauce

¼ cup chopped parsley

¼ cup chopped tarragon

salt and black pepper to taste

granulated garlic to taste

½ tsp cayenne pepper

1 tsp lemon juice

4 quarts crawfish stock, or water

chopped parsley for garnish



In a one gallon stock pot, add 4 quarts of water with 2 quarts of peeled crawfish shells. Bring to a rolling boil, reduce to a simmer and cook covered for 45 minutes to create a rich crawfish stock. Remove lid, strain and reserve 5 cups stock for rice and 1½ cups for dressing mixture. In a separate pot, bring the 2 quarts of stock to a rolling boil, add long grain converted rice and season lightly with salt and pepper. Reduce heat to low, cover and cook for 30 minutes. Do not remove lid or stir during to process. After 30 minutes remove rice from heat, uncover and set aside. While rice is cooking, heat butter in a large cast iron skillet. Add onions, bell peppers, celery and garlic stirring constantly to sauté well. Add crawfish tails to skillet and two 8 ounce ladle of crawfish stock, tomato sauce, parsley and tarragon. Bring to a rolling boil and reduce to a simmer and cook 7–10 minutes until liquid is reduced. Season to taste with salt, pepper and granulated garlic. Remove the lid from the rice pot and add the content from the skillet and stir well until combined. Serve in a large casserole dish and garnish with chopped parsley.