Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mikes ez crawfish étouffée over dirty rice. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Mikes EZ Crawfish Étouffée Over Dirty Rice. Such an easy, rich and absolutely delicious Cajun, "Mud Bug," dish to prepare since it doesn't require a Roux. The Dirty Rice is also pre-fabed.
Mikes EZ Crawfish Étouffée Over Dirty Rice is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mikes EZ Crawfish Étouffée Over Dirty Rice is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mikes ez crawfish étouffée over dirty rice using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mikes EZ Crawfish Étouffée Over Dirty Rice:
- Get 2 lbs Crawfish Tails [presteamed - peeled - rinsed]
- Take 1 Green Bell Pepper [minced]
- Get 1 White Onion [minced]
- Take 2 Celery Stalks [minced]
- Get 1/4 Cup Green Onions [chopped + reserves for garnish]
- Get 1 tbsp Garlic [minced]
- Make ready 1 tsp Fresh Ground Black Pepper
- Take 1/4 Cup Diced Canned Tomatoes
- Take 1 tsp Tony Chachere's Creole Seasoning
- Make ready 1/4-1/2 tsp Cayenne Pepper
- Get 1 Cube Salted Butter
- Take 1 LG Bay Leaf
- Make ready 2 tbsp Flour + 1 Cup Water [mixed - thickening agent - i use seafood stock]
- Prepare ● For The Dirty Rice
- Make ready 2 (8 oz) Boxes Zatarian's Dirty Rice
- Prepare 1 tsp Tony Chachere's Creole Seasoning
- Prepare 1 Bottle Louisiana Hot Sauce
It's a great beginners Creole recipe! The Dirty Rice is also pre-fabed. It's a great beginners Creole recipe! The Dirty Rice is also pre-fabed.
Instructions to make Mikes EZ Crawfish Étouffée Over Dirty Rice:
- 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!
It's a great beginners Creole recipe! Heat butter and oil in a large saucepan. Saute onion until translucent, and then add the garlic and spices. Add rice and cover with broth. In a large skillet, melt butter over medium-high heat.
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