Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mikes ez crawfish étouffée over dirty rice. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mikes EZ Crawfish Étouffée Over Dirty Rice is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Mikes EZ Crawfish Étouffée Over Dirty Rice is something which I’ve loved my entire life.

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. Today we will be making Crawfish Étouffée! Next to pasta, this is my favorite quick "go-to meal".

To get started with this recipe, we have to first prepare a few ingredients. You can have 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:

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

Butter party or two, Let me show you around this. 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.

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!

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. 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.

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