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Rich, buttery crawfish etouffee ladled over white rice is Louisiana's answer to a high calorie rice dinner. Cajun comfort that coats every grain.
Rinse the white rice thoroughly and cook in a saucepan using a 2:3 rice-to-water ratio over medium-low heat until fluffy, about 18–20 minutes.
Melt the butter in a large heavy-bottomed skillet over medium heat; once foaming, add flour, stirring constantly with a wooden spoon to form a blonde roux (about 5 minutes).
Add chopped onion, bell pepper, and celery to the roux; sauté over medium for 6–7 minutes until the vegetables soften and become aromatic.
Stir in garlic and cook for 1 minute until fragrant. Sprinkle in Cajun seasoning, paprika, salt, and pepper, stirring well to coat all vegetables evenly.
Slowly pour in chicken stock while stirring, add the bay leaf, and simmer uncovered over low heat for 15 minutes, stirring occasionally, until thickened and richly colored.
Fold in the crawfish tails and hot sauce; cook gently over low heat for 6–8 minutes to heat through without toughening the shells.
Taste for seasoning then discard the bay leaf. Remove from heat and let stand for 2 minutes.
Mound cooked white rice into serving bowls, spoon hot crawfish etouffee generously over the top, and garnish with fresh scallions.
