01 - Rinse rice under cold water until water runs clear. Bring water and salt to a boil in a medium saucepan. Add rice, stir once, lower heat to simmer, cover, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork before serving.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Sprinkle in flour and stir continuously to form roux. Cook, stirring constantly, until roux reaches light caramel color, approximately 5-7 minutes.
03 - Add onion, bell pepper, and celery to roux. Sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
04 - Add diced tomatoes, Cajun seasoning, smoked paprika, dried thyme, cayenne pepper, bay leaves, salt, and black pepper. Mix thoroughly to incorporate spices evenly.
05 - Gradually pour in stock while stirring constantly to prevent lumps. Bring mixture to simmer and cook for 10 minutes, stirring occasionally to maintain consistency.
06 - Add crawfish tails and cook for 5-7 minutes until heated through and flavors meld. Remove bay leaves. Stir in parsley and green onions. Adjust seasoning to taste.
07 - Serve crawfish étouffée hot over fluffy white rice. Garnish with additional parsley or green onions if desired.