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Dirty Rice with Cajun Crawfish Cream Sauce Recipe
Ash Tyrrell

Dirty Rice with Cajun Crawfish Cream Sauce Recipe

When I first made this Dirty Rice with Cajun Crawfish Cream Sauce, I was amazed at how quickly simple ingredients turned into something so comforting and flavorful. The smell of Cajun spices filling my kitchen instantly made the meal feel special. Every bite delivered creamy, savory goodness with a little Southern kick
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Total Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef 80/20 lean – Keeps the rice flavorful without becoming greasy.
  • 3 cups cooked long-grain white rice – Day-old rice works best because it stays fluffy and doesn’t clump.
  • 1 large onion finely diced – Fresh onion provides better sweetness and depth.
  • 1 green bell pepper diced – Adds mild sweetness and crunch.
  • 2 celery stalks diced – Essential for authentic Cajun flavor.
  • 3 cloves garlic minced – Fresh garlic enhances aroma far better than pre-minced.
  • 1 cup beef or vegetable broth – Helps blend flavors and adds moisture.
  • 2 tbsp Cajun seasoning – Choose low-sodium so you can control saltiness.
  • 1 tsp dried thyme – Adds earthy undertones.
  • ½ tsp black pepper – Freshly ground offers best flavor.
  • 2 tbsp vegetable oil or butter – Oil tolerates heat; butter adds richness.
  • 1 lb crawfish tails peeled and cooked – Fully thaw if frozen to maintain texture.
  • 2 cups heavy cream – Gives the sauce its silky consistency.
  • 4 tbsp butter – Forms the base of the sauce.
  • 2 tbsp all-purpose flour – Thickens sauce smoothly.
  • ½ cup seafood stock or clam juice – Intensifies seafood flavor.
  • 1 tbsp Cajun seasoning – Adds spice depth.
  • ½ tsp smoked paprika – Provides smoky warmth.
  • Dash of hot sauce – Optional adds extra heat.
  • 1 tbsp lemon juice – Balances richness with acidity.
  • Fresh parsley chopped – Bright garnish for serving.

Method
 

  1. Heat oil in a skillet over medium heat and cook ground beef until browned, breaking it apart as it cooks. Browning adds deep flavor and forms the foundation of dirty rice. Drain excess grease if needed before moving on.
  2. Add onion, bell pepper, and celery to the cooked beef. Let them cook until soft and aromatic, then stir in garlic briefly so it doesn’t burn. This step builds the signature Cajun flavor base.
  3. Add Cajun seasoning, thyme, and black pepper, then pour in broth to loosen the mixture. Fold cooked rice into the pan and stir gently so the grains stay fluffy. Keep warm while preparing the sauce.
  4. Melt butter in a saucepan and whisk in flour to create a light roux. Slowly add seafood stock and heavy cream while whisking to avoid lumps. Continue cooking until the sauce thickens smoothly.
  5. Stir crawfish tails, Cajun seasoning, smoked paprika, and hot sauce into the sauce. Simmer briefly, then add lemon juice to brighten the flavor. Spoon the sauce generously over warm dirty rice when serving.

Notes

  • I always use day-old rice so the grains stay separate and absorb seasoning better.
  • I cook the roux slowly because rushing can create lumps or burnt flavor.
  • I taste seasoning before serving since Cajun blends vary in saltiness.
  • I add fresh parsley and lemon juice at the end to balance richness.