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, for classic flavor); 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 (drained if canned); 1 tsp Cajun seasoning

Looking for a show-stopping Southern meal? Fried catfish over rty Rice with Cajun Crawfish Cream Sauce captures the heart and soul of Gulf Coast cooking in every bite. Imagine creamy, buttery crawfish sauce spilling over impossibly crunchy fried catfish, all nestled on a bed of savory, spiced dirty rice. There’s something purely celebratory about piling these flavors together, and every part of the recipe earns its place on the plate. Whether you’re craving comfort or eager to impress, this dish is pure Louisiana joy on a fork.

Ingredients You’ll Need

rty Rice with Cajun Crawfish Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the bold flavors fool you—every ingredient here has a simple, essential role, and together they layer deep, satisfying tastes and enticing colors. Each item, from creamy buttermilk to zesty Cajun seasoning, contributes to the delicious complexity and down-home personality of rty Rice with Cajun Crawfish Cream Sauce.

Catfish Fillets: The mild, flaky fish is a blank canvas, ready to soak up those spices and get perfectly crispy.
Buttermilk: Tenderizes the fillets and helps the coating cling for ultimate crunch.
Cornmeal & All-Purpose Flour: This blend delivers that essential Southern fried texture—thin, crisp, and golden.
Cajun Seasoning: Adds signature heat and soul to every layer, from coating to sauce.
Paprika & Garlic Powder: Brighten up the breading and provide depth.
Salt & Black Pepper: Simple must-haves for balancing all the boldness.
Vegetable Oil: For perfectly crisp frying—use enough to let the catfish sizzle!
Long-Grain Rice: The base for dirty rice, giving every forkful body and subtle bite.
Ground Sausage: Adds rich flavor and a little chew—classic Southern comfort.
Chicken Livers (Optional): The secret to truly authentic dirty rice—earthy, deep, and utterly satisfying.
Onion, Celery, Green Bell Pepper: This “holy trinity” is the backbone of all good Creole cooking.
Garlic: Kicks up the aroma and adds a necessary punch.
Chicken Broth: Lets the rice absorb maximum savoriness as it cooks.
Thyme: Subtle herbal background for authenticity.
Green Onions: Brightens everything and makes a lovely garnish.
Butter: Starts the cream sauce off rich and velvety.
Crawfish Tails (or Shrimp): Sweet, tender seafood brings the sauce to life—totally worth a little extra effort!
Heavy Cream: Gives the sauce a luxurious richness that ties the dish together.
Diced Tomatoes: Bring a touch of acidity and color to the creamy sauce.
Fresh Parsley: Lifts and freshens the finishing touch on your masterpiece.

How to Make rty Rice with Cajun Crawfish Cream Sauce

Step 1: Make the Dirty Rice

Start with a large skillet over medium heat and brown the sausage; this is where the kitchen will begin to smell incredible. If you’re feeling extra traditional, add those finely chopped chicken livers for a braver, fuller flavor—trust me, you may become a convert! Stir in onion, celery, and bell pepper, letting the veggies soften and release their natural sweetness, followed by a quick sauté of minced garlic. Pour in the uncooked rice, toasting ever so briefly so it picks up all those good pan flavors, then add chicken broth, Cajun seasoning, thyme, salt, and pepper. Bring everything to a boil, cover, and simmer until the rice is tender and the liquid is absorbed (about 18–20 minutes). Fluff with a fork and toss in fresh green onions for that last burst of color and pop.

Step 2: Fry the Catfish

While the rice cooks, get those catfish fillets soaking in buttermilk to tenderize and make sure the breading sticks. In a shallow bowl, whisk together cornmeal, flour, Cajun seasoning, paprika, garlic powder, salt, and black pepper—this will be your flavorful crust! Press each fillet firmly into the mixture, coating every inch. Heat oil in a deep skillet to 350°F (if you don’t have a thermometer, a pinch of bread crumbs should sizzle right away). Fry the catfish about 3–4 minutes on each side until it’s crisp and deeply golden. Drain on paper towels so every bite stays crunchy.

Step 3: Make the Cajun Crawfish Cream Sauce

For the real wow factor in rty Rice with Cajun Crawfish Cream Sauce, melt butter in a saucepan and sauté onion and bell pepper till soft and fragrant. Add the garlic for one final sizzle, then stir in crawfish tails (or shrimp) and tomatoes, seasoning everything with a bit more Cajun goodness. Let them mingle for 2–3 minutes before pouring in the heavy cream, simmering gently until the sauce thickens up into creamy decadence (about 3–5 minutes). A sprinkle of salt, pepper, and vibrant fresh parsley, and you have a sauce you’ll dream about.

Step 4: Put it All Together

Time to build your masterpiece! Spoon a generous mound of dirty rice onto each plate, top with a piping-hot catfish fillet, and then blanket everything with that luscious crawfish cream sauce. Add a flourish of parsley or green onions for extra flair. Serve immediately and prepare for the table to go blissfully silent as everyone tucks in.

How to Serve rty Rice with Cajun Crawfish Cream Sauce

Garnishes

Garnishing really takes rty Rice with Cajun Crawfish Cream Sauce from comforting to restaurant-worthy. Scatter freshly chopped green onions or parsley over the top—their vibrant color accentuates the creamy sauce beautifully. For even more Southern flair, try a light dusting of smoked paprika or a zigzag of hot sauce right before serving.

Side Dishes

This dish is definitely the centerpiece, but it loves simple, bright sides! A classic Southern slaw brings a refreshing crunch, while skillet cornbread with a honey drizzle pairs perfectly with the spicy, creamy flavors. Roasted okra, garlicky sautéed greens, or chilled tomato salad all round out the meal with freshness and color.

Creative Ways to Present

For a fun twist, serve rty Rice with Cajun Crawfish Cream Sauce in shallow bowls for a cozy, bistro vibe, or try piling the rice and catfish onto a platter for family-style sharing. For appetizers or parties, make mini catfish nuggets and serve them over dirty rice in ramekins with a drizzle of the crawfish sauce—a festive, bite-size treat!

Make Ahead and Storage

Storing Leftovers

To keep your leftovers as delicious as they were on day one, let everything cool to room temperature and store the elements separately in airtight containers. The rice, catfish, and crawfish cream sauce will hold up well in the fridge for up to three days without losing their flavor.

Freezing

You can freeze the dirty rice and crawfish cream sauce for up to two months—just place them in sturdy freezer-safe containers or heavy-duty bags. While the catfish is best enjoyed fresh and crunchy, you can freeze the cooked fillets and reheat in an oven for decent results if needed.

Reheating

For best results, reheat the rice and sauce gently on the stovetop over low heat, stirring in a splash of broth or cream if needed to revive the creamy texture. Re-crisp cold catfish fillets in a 375°F oven for 10–12 minutes, or until heated through and crispy again—skip the microwave for anything you want to keep crunchy.

FAQs

Can I substitute shrimp for crawfish in the cream sauce?

Absolutely! Shrimp are a fantastic alternative if crawfish aren’t available—just chop them roughly for the right texture. The sauce will still be rich, creamy, and full of Cajun flavor.

Is there a way to make the dirty rice without chicken livers?

Yes! The chicken livers add depth and classic flavor, but you can skip them if you prefer. You’ll still get loads of meatiness from the sausage, and the rty Rice with Cajun Crawfish Cream Sauce will be every bit as satisfying.

How can I make this dish spicier?

For more heat, add extra Cajun seasoning or a chopped jalapeño to the sauce or dirty rice. You can also serve with your favorite Louisiana hot sauce on the side for individual kick.

Can I make this ahead for a dinner party?

Definitely! Prep the rice and cream sauce a day in advance; then fry the catfish just before serving. Warm the rice and sauce gently and assemble last minute so everything is fresh and flavorful.

What if I don’t have buttermilk for the catfish?

No worries—just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit a few minutes, and you’ll have an easy homemade substitute that does the job perfectly.

Final Thoughts

If you’re searching for Southern comfort with a real wow factor, you can’t beat rty Rice with Cajun Crawfish Cream Sauce. It’s hearty, celebratory, and packed with big flavors that are easy to pull off at home. Do yourself (and your lucky tablemates) a favor—try it soon and let the good times roll!

Rice with Cajun Crawfish Cream Sauce Recipe

Ingredients You’ll Need

Ingredients You’ll Need