Name: rty Rice with Cajun Crawfish Cream Sauce Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Southern
Ingredients: 4 catfish fillets; 1 cup buttermilk; 1 cup cornmeal; ½ cup all-purpose flour; 1 tsp Cajun seasoning; ½ tsp paprika; ½ tsp garlic powder; ½ tsp salt; ½ tsp black pepper; Vegetable oil (for frying); 1 cup long-grain rice; ½ lb ground sausage; ½ cup chicken livers, finely chopped (optional); ½ cup onion, diced; ½ cup celery, diced; ½ cup green bell pepper, diced; 2 garlic cloves, minced; 2 cups chicken broth; 1 tsp Cajun seasoning; ½ tsp thyme; 2 green onions, sliced; Salt and pepper, to taste; 2 tbsp butter; ½ cup onion, finely diced; ¼ cup green bell pepper, finely diced; 2 garlic cloves, minced; ½ lb crawfish tails (or chopped shrimp); 1 cup heavy cream; ½ cup diced tomatoes; 1 tsp Cajun seasoning

This rty Rice with Cajun Crawfish Cream Sauce is a flavor-packed Southern classic that brings together crispy fried catfish, savory dirty rice, and a luxuriously creamy crawfish sauce for a show-stopping meal. Every element is deeply seasoned and irresistibly comforting—it’s the kind of dish that makes your table feel like a Louisiana kitchen. Whether you’re serving this for a cozy family dinner or to wow your friends at a weekend gathering, this recipe brings vibrant color, bold taste, and pure comfort to every plate.

rty Rice with Cajun Crawfish Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The magic behind rty Rice with Cajun Crawfish Cream Sauce is all about using simple yet essential ingredients that layer together to build incredible flavor, color, and texture. Each part, from the spiced rice to the creamy sauce, relies on ingredients you probably already have or can easily find—so every bite pops with soul and character.

Catfish Fillets: The crisp, mild base that soaks up all the Cajun seasoning and provides that classic Southern crunch.
Buttermilk: Marinating the catfish gives it that signature tender bite and tangy flavor before frying.
Cornmeal: This is the secret to the perfect, golden crunch on your catfish.
All-Purpose Flour: Blended with cornmeal for just the right crispy texture.
Cajun Seasoning: Essential for bold Louisiana flavor—use a good-quality blend or make your own.
Paprika, Garlic Powder, Salt & Black Pepper: These round out the breading with both warmth and savoriness.
Vegetable Oil: Use for frying; a neutral oil gives the best crunch without imparting extra flavor.
Long-Grain Rice: The heart of your dirty rice—fluffy, absorbent, and ready to take on all those spices.
Ground Sausage: Adds deep, savory flavor and a bit of richness to the rice.
Chicken Livers (optional): For a truly classic, old-school dirty rice—totally worth it for depth of flavor.
Onion, Celery, Green Bell Pepper: The southern “holy trinity” for building base flavor and sweetness.
Garlic: For robust, aromatic depth in both rice and sauce.
Chicken Broth: Cooks the rice and infuses it with even more flavor than water alone.
Thyme: Gives an earthy, herbal background that ties everything together.
Green Onions: Sprinkled in at the end for a pop of freshness and color.
Butter: The foundation of a proper, rich Cajun sauce.
Crawfish Tails (or Shrimp): The star of the sauce—sweet, delicate, and unmistakably Cajun.
Heavy Cream: Provides luscious, thick, silky texture to the sauce.
Diced Tomatoes: For a touch of tang and color; drain canned ones well to avoid a watery sauce.
Fresh Parsley: Finishes the dish with brightness and herbaceous flair.

How to Make rty Rice with Cajun Crawfish Cream Sauce

Step 1: Make the Dirty Rice

Start your rty Rice with Cajun Crawfish Cream Sauce adventure by diving into the rice, which is the aroma-filled backbone of the entire dish. Brown your sausage (and chicken livers, for that true Louisiana kick) in a large skillet, breaking them up as you go. Once the meat is sizzling and fragrant, add in your onion, celery, and bell pepper and cook until they’re softened and starting to sweeten. Stir in fresh garlic, then tumble in the rice and give it a quick stir to coat every grain in that seasoned goodness. Pour in chicken broth, toss in Cajun seasoning, thyme, salt, and a good crack of black pepper, and bring the pot to a lively boil. Reduce the heat, cover tightly, and let it simmer for about twenty minutes—your kitchen will smell heavenly! When all the liquid is absorbed and the rice is fluffy, fluff with a fork and stir in sliced green onions just before serving.

Step 2: Fry the Catfish

Move on to the catfish, which brings the irresistible crunch to your rty Rice with Cajun Crawfish Cream Sauce. Marinate your catfish fillets in buttermilk for at least 15 minutes—this makes them ultra-tender and gives that classic Southern tang. Meanwhile, prep the breading: in a large shallow dish, whisk together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Press each fillet firmly into the breading so every inch is well coated. Heat your vegetable oil to 350°F in a deep skillet, then carefully fry the fillets, working in batches if necessary. Cook for about 3 to 4 minutes per side until crisp and golden then drain them on paper towels for maximum crunch.

Step 3: Make the Cajun Crawfish Cream Sauce

Now for the luxurious topper that takes this dish over the top—the luscious Cajun crawfish cream sauce. Melt butter in a saucepan over medium heat, toss in the onion and bell pepper, and cook until they’re soft and aromatic. Add garlic, followed by crawfish tails (or shrimp if that’s what you have), diced tomatoes, and Cajun seasoning. Let everything mingle for a few minutes until the crawfish is just cooked through. Pour in the heavy cream and let the sauce gently simmer for 3 to 5 minutes until it’s thick and silky; don’t rush it. Finish with salt, black pepper, and a generous sprinkle of fresh parsley for color and vibrant flavor.

Step 4: Assemble and Serve

To bring home the magic of rty Rice with Cajun Crawfish Cream Sauce, start by spooning a generous mound of dirty rice onto each plate. Crown it with a hot, crispy catfish fillet, then ladle that creamy Cajun crawfish sauce right over the top—make sure everyone gets plenty. Sprinkle with extra parsley or green onions if you’re feeling fancy, and serve while everything is piping hot. Every forkful will deliver crispy, creamy, savory bliss.

How to Serve rty Rice with Cajun Crawfish Cream Sauce

Garnishes

This dish is already beautiful, but a sprinkle of fresh parsley or a scatter of bright green onions elevates the plate and adds a final burst of color and freshness. For extra flair, toss on a few sliced jalapeños or even a squeeze of fresh lemon to bring out every flavor note in your rty Rice with Cajun Crawfish Cream Sauce.

Side Dishes

Serve alongside warm buttermilk biscuits or fluffy cornbread to soak up every last drop of that creamy sauce. Lightly dressed greens—maybe with a little tangy vinaigrette—offer a crisp counterpoint to the rich catfish and rice. And if you want to go all out, a platter of fried okra or sweet corn on the cob fits in perfectly.

Creative Ways to Present

For a party-worthy presentation, build individual bowls parfait-style, layering rice, catfish bites, and a drizzle of sauce. Or try mini versions on tasting spoons for a Cajun-inspired appetizer spread—rty Rice with Cajun Crawfish Cream Sauce will be the talk of any table. Even piling everything together family-style on a big platter is sure to wow your guests and invite everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the rice, catfish, and sauce separately in airtight containers in the fridge. Keep the catfish on a paper towel-lined plate to maintain crispness, and the sauce in a separate jar so it doesn’t sog up the fish. Everything should stay fresh and tasty for up to 2–3 days.

Freezing

Dirty rice and the Cajun crawfish cream sauce both freeze beautifully—cool them completely then store in freezer-safe containers for up to 2 months. The fried catfish, however, is best enjoyed fresh, as it tends to lose its crunch once frozen and reheated.

Reheating

To revive your rty Rice with Cajun Crawfish Cream Sauce, warm the dirty rice and sauce gently on the stove or in the microwave, splashing in a little broth or water if needed. Reheat catfish in the oven or an air fryer to bring back its crispy edge; avoid the microwave to keep it from getting soggy.

FAQs

Can I use another type of fish instead of catfish?

Absolutely—any mild, firm white fish like tilapia or cod will work beautifully. Just make sure it holds together during frying so you still get that wonderful crispy crust in your rty Rice with Cajun Crawfish Cream Sauce.

Is there a substitute for crawfish if I can’t find it?

No problem! Chopped shrimp or even diced crab meat make excellent stand-ins for crawfish in the cream sauce. The texture and flavor will still be deliciously decadent.

What makes dirty rice “dirty”?

The name comes from the color and flavor the rice takes on from cooking with sausage, chicken livers, and spices. It’s all about infusing the rice with depth, richness, and a Southern soul.

Can the dish be made gluten free?

Yes! Swap the all-purpose flour in the catfish breading for a gluten-free blend or extra cornmeal, and check your Cajun seasoning for hidden gluten. Everything else is naturally gluten free.

How spicy is this recipe?

It has warm, crowd-pleasing Cajun heat but nothing overwhelming. If you like it spicier, add a pinch of cayenne to the rice or sauce, or finish with hot sauce at the table.

Final Thoughts

Once you taste rty Rice with Cajun Crawfish Cream Sauce, you’ll understand why it’s such a cherished favorite—every bite is bold, creamy, and deeply satisfying. Go on, gather your favorites, and make this soul-warming meal part of your own home-cooking traditions. I promise, your kitchen (and your dinner table) will thank you!

rty Rice with Cajun Crawfish Cream Sauce Recipe