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

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, mikes ez crawfish étouffée over dirty rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mikes EZ Crawfish Étouffée Over Dirty Rice is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Mikes EZ Crawfish Étouffée Over Dirty Rice is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook 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 Crawfish Tails [presteamed - peeled - rinsed]
  2. Prepare Green Bell Pepper [minced]
  3. Make ready White Onion [minced]
  4. Take Celery Stalks [minced]
  5. Take Green Onions [chopped + reserves for garnish]
  6. Prepare Garlic [minced]
  7. Prepare Fresh Ground Black Pepper
  8. Prepare Diced Canned Tomatoes
  9. Take Tony Chachere's Creole Seasoning
  10. Take Cayenne Pepper
  11. Prepare Salted Butter
  12. Prepare LG Bay Leaf
  13. Make ready Flour + 1 Cup Water [mixed - thickening agent - i use seafood stock]
  14. Get ● For The Dirty Rice
  15. Take Boxes Zatarian's Dirty Rice
  16. Make ready Tony Chachere's Creole Seasoning
  17. Prepare Louisiana Hot Sauce
Steps 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!

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