Crawfish And Dirty Rice Food

CAJUN CRAWFISH FRIED RICE

Steps:

• Heat the olive oil in a large nonstick skillet over high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Transfer to a plate using a slotted spoon; set aside. Add the celery, onion and bell pepper to the skillet and cook, stirring occasionally, until lightly browned and crisp-tender, about 3 minutes. Add the garlic and Cajun seasoning; cook, stirring, 30 seconds.
• Add the rice and cook, stirring, until warmed through, about 3 minutes. Add the crawfish and sausage; cook, stirring, until warmed through, about 2 minutes. Season with 1/2 teaspoon salt and stir in the scallions. Top with cilantro.

DIRTY RICE

Steps:

• Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon.
• Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes.
• Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season.

CRAWFISH AND DIRTY RICE

Steps:

• 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. Cover and simmer for 20 minutes.
• Remove rice mixture from the pan, place in a large bowl with crawfish and goat cheese. Add cilantro and lemon zest and incorporate all ingredients gently with a wooden spoon.
• Fill the poblanos with the filling, trying not to break chile apart. Serve with Goat Cheese Sauce.
• Heat on low whisking constantly until comes together and coats the back of a spoon. Season with salt and pepper.

CAJUN CRAWFISH RICE

Steps:

• Melt butter over medium heat in a large, heavy bottomed Dutch oven.
• Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
• Add corn and cook for 15 minute.
• Add crawfish tails and cook for an additional 15 minute
• Gently stir in cooked rice and mix thoroughly.
• Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.

SHRIMP, CRAB, CRAWFISH, SAUSAGE, CORN AND DIRTY RICE CASSEROLE

Steps:

• First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.
• Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.
• At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.
• Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.