This étouffée builds deep, savory flavor the classic Louisiana way — butter-softened onion, celery, and bell pepper form the base, brightened with garlic, smoked paprika, cayenne, and thyme for that signature Cajun warmth. A can of diced tomatoes and rich seafood stock simmer down into a thick, glossy sauce that clings to every bite, while tender crawfish tail meat soaks up all those bold spices in the final few minutes on the stove. A finishing squeeze of lemon juice keeps things bright, and a scatter of green onion and parsley adds fresh color right before serving. Spooned over fluffy steamed rice, it's the kind of cozy, one-skillet Southern dinner that tastes like it simmered all day. This version fits neatly into a gluten free kitchen, so you can dig into real étouffée without a second thought.
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Combine the rice, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
Melt the butter in a large skillet or Dutch oven over medium heat until foamy. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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