Mikes EZ Crawfish Étouffée Over Dirty Rice. Today we will be making Crawfish Étouffée! Next to pasta, this is my favorite quick "go-to meal". Usually you could peel crawfish my hand or use left over crawfish from a crawfish boil for your étouffée but since I'm not in Louisiana anymore I have to buy mine from the store.

Mikes EZ Crawfish Étouffée Over Dirty Rice - Veggie Fried Rice - Creamy Chicken Rice - Creamy Chicken & Rice - Potato cakes with ginger rice Over Rice - Layered "Peeps" Rice Krispie Treats - Chicken & rice stew - Cajun chicken meatballs with kale & collard green a brown rice - Saffron Rice. Crawfish Étouffée Recipe • Rouses Supermarkets. How to make Crawfish Étouffée - complete recipe, ingredients, cook time and serving size. You can have Mikes EZ Crawfish Étouffée Over Dirty Rice using 17 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mikes EZ Crawfish Étouffée Over Dirty Rice

You need 2 lbs of Crawfish Tails [presteamed - peeled - rinsed].
It's 1 of Green Bell Pepper [minced].
Prepare 1 of White Onion [minced].
It's 2 of Celery Stalks [minced].
You need 1/4 Cup of Green Onions [chopped + reserves for garnish].
It's 1 tbsp of Garlic [minced].
Prepare 1 tsp of Fresh Ground Black Pepper.
Prepare 1/4 Cup of Diced Canned Tomatoes.
Prepare 1 tsp of Tony Chachere's Creole Seasoning.
Prepare 1/4-1/2 tsp of Cayenne Pepper.
It's 1 Cube of Salted Butter.
You need 1 of LG Bay Leaf.
It's 2 tbsp of Flour + 1 Cup Water [mixed - thickening agent - i use seafood stock].
It's of ● For The Dirty Rice.
You need 2 (8 oz) of Boxes Zatarian's Dirty Rice.
It's 1 tsp of Tony Chachere's Creole Seasoning.
You need 1 Bottle of Louisiana Hot Sauce.

Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before being served over a hot bowl of rice. If you can't find crawfish, you can substitute lobster or shrimp. · Louisiana Style Crawfish Étouffée is a rich flavorful stew traditionally served over rice. Flavored with sweet crawfish tails, onion, garlic, celery, red and green bell peppers and tomatoes.

Mikes EZ Crawfish Étouffée Over Dirty Rice step by step

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!.
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..
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..
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!.

Perfect for a cozy dinner at home but sophisticated enough to serve company. Download this image now with a free trial. Crawfish Etouffee- I was proud of myself learning how to make it for being a Maryland Girl. Despite that I learned it to surprise my Ex, I very much like the dish both for color and flavor icleanedthisplate. #cajun tex #cajun food #dirty rice #crawfish etouffee #tilapia. This Cajun crawfish étouffée is made with crawfish tails, sherry, fish stock, seasonings, and a dark roux.