Mikes EZ Crawfish Étouffée Over Dirty Rice
Mikes EZ Crawfish Étouffée Over Dirty Rice

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, mikes ez crawfish étouffée over dirty rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Mikes EZ Crawfish Étouffée Over Dirty Rice is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Mikes EZ Crawfish Étouffée Over Dirty Rice is something which I have loved my entire life.

PagesBusinessesFood & drinkCatererUnique Magic CateringVideosCrawfish Etouffee over Dirty Rice top w/ Rosemary Shrimp!!. . Stir until light to medium brown. Add remaining ingredients and simmer until vegetables are soft.

To begin with this particular recipe, we have to first prepare a few components. You can have mikes ez crawfish étouffée over dirty rice using 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Mikes EZ Crawfish Étouffée Over Dirty Rice:
  1. Prepare 2 lbs Crawfish Tails [presteamed - peeled - rinsed]
  2. Prepare 1 Green Bell Pepper [minced]
  3. Prepare 1 White Onion [minced]
  4. Take 2 Celery Stalks [minced]
  5. Get 1/4 Cup Green Onions [chopped + reserves for garnish]
  6. Take 1 tbsp Garlic [minced]
  7. Prepare 1 tsp Fresh Ground Black Pepper
  8. Get 1/4 Cup Diced Canned Tomatoes
  9. Take 1 tsp Tony Chachere's Creole Seasoning
  10. Take 1/4-1/2 tsp Cayenne Pepper
  11. Make ready 1 Cube Salted Butter
  12. Make ready 1 LG Bay Leaf
  13. Prepare 2 tbsp Flour + 1 Cup Water [mixed - thickening agent - i use seafood stock]
  14. Take ● For The Dirty Rice
  15. Make ready 2 (8 oz) Boxes Zatarian's Dirty Rice
  16. Get 1 tsp Tony Chachere's Creole Seasoning
  17. Take 1 Bottle Louisiana Hot Sauce

In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Here at Louisiana Crawfish Company we know good food. Like most families we have recipes that have been passed down from generation to generation.

Instructions to make Mikes EZ Crawfish Étouffée Over Dirty Rice:
  1. I used my leftover crawfish from my boil yesterday but you can purchase presteamed or raw crawfish tails at your local market. Walmart usually sells them in 1 pound bags - shell free. Chances are they'll be frozen. Just dethaw and rinse tails of any silt. Reserve any dethawed fluids from bags and dethaw water. Fine strain You'll definitely want that delicious mudbug flavor!
  2. For The Crawfish Étouffée Fine dice your vegetables. In a large pan with a tight fitting lid - melt butter over medium high heat. Add chopped vegetables to pan and sauté until soft and translucent. About 10 minutes. Stir occasionally. Add small amounts of water if needed. Add your crawfish tails and seasonings, mix and cover tightly. Simmer for 5 minutes if using presteamed tails. Stir occasionally. Turn up your heat - add your water / flour mixture, mix well and simmer until desired thickness. About 3 minutes.
  3. For The Dirty Rice Make as per manufactures directions. Make stove top or microwavable. All it requires is water but I always add 1/2 teaspoon Tony Chatcherie's per box for additional flavor.
  4. Serve Étouffée over dirty rice. If opting instead for white rice - which is a traditional option - pack cooked rice into a small bowl to mold. Then flip on the top of your Crawfish Étouffée. Garnish dish with green onions and parsley. Serve with Louisiana Hot Sauce to the side. I'll also round this meal out with a garden salad and warm French Bread. Enjoy!

Through the years we've received a number of great recipes from our customers as well. This Cajun crawfish étouffée is made with crawfish tails, sherry, fish stock, seasonings, and a dark roux. The étouffée may also be made with shrimp. This Cajun-style crawfish étouffée starts with a buttery rich, dark roux. It's a classic Louisiana dish, and it is delicious with hot cooked rice and crusty.

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