Mikes EZ Crawfish Étouffée Over Dirty Rice

Name: Mikes EZ Crawfish Étouffée Over Dirty Rice
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs Crawfish Tails [presteamed - peeled - rinsed]; 1 Green Bell Pepper [minced]; 1 White Onion [minced]; 2 Celery Stalks [minced]; 1/4 Cup Green Onions [chopped + reserves for garnish]; 1 tbsp Garlic [minced]; 1 tsp Fresh Ground Black Pepper; 1/4 Cup Diced Canned Tomatoes; 1 tsp Tony Chachere's Creole Seasoning; 1/4-1/2 tsp Cayenne Pepper; 1 Cube Salted Butter; 1 LG Bay Leaf; 2 tbsp Flour + 1 Cup Water [mixed - thickening agent - i use seafood stock]; ● For The Dirty Rice; 2 (8 oz) Boxes Zatarian's Dirty Rice; 1 tsp Tony Chachere's Creole Seasoning; 1 Bottle Louisiana Hot Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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. Made, documented and photographed by my newest tiny 8 year old students! It's a great beginners Creole recipe!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

30 mins

4 servings

2 lbsCrawfish Tails [presteamed - peeled - rinsed]
1Green Bell Pepper [minced]
1White Onion [minced]
2Celery Stalks [minced]
1/4 CupGreen Onions [chopped + reserves for garnish]
1 tbspGarlic [minced]
1 tspFresh Ground Black Pepper
1/4 CupDiced Canned Tomatoes
1 tspTony Chachere's Creole Seasoning
1/4-1/2 tspCayenne Pepper
1 CubeSalted Butter
1LG Bay Leaf
2 tbspFlour + 1 Cup Water [mixed - thickening agent - i use seafood stock]
● For The Dirty Rice
2 (8 oz)Boxes Zatarian's Dirty Rice
1 tspTony Chachere's Creole Seasoning
1 BottleLouisiana Hot Sauce

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Steps

30 mins

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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MMOBRIEN @cook_2891564

on April 24, 2016 21:51

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!