Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mikes ez crawfish étouffée over dirty rice. One of my favorites. For mine, I’m gonna 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 recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Mikes EZ Crawfish Étouffée Over Dirty Rice is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook mikes ez crawfish étouffée over dirty rice using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Mikes EZ Crawfish Étouffée Over Dirty Rice:

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

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!

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