Best Crawfish And Dirty Rice Recipes

Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole image

Provided by TxGriffLover

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1 lb smoked sausage, finely diced
1 lb medium shrimp, peeled, deveined and chopped
1/2 cup bell pepper, chopped
3 3/4 cups water
1 (12 ounce) package dirty rice mix (low sodium)
1 (14 ounce) can shoe peg corn, undrained
1 (10 ounce) can cream of shrimp soup
1 bunch green onion, sliced
2 (10 ounce) jars mushrooms, undrained
1 -2 teaspoon Kitchen Bouquet, as desired for color
1 lb claw crabmeat, picked clean for shells
1 lb crawfish tail

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.

Crawfish and Dirty Rice image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 cup converted rice
2 cups chicken broth
1 cup cooked and de-veined crawfish, (shrimp are ok, if crawfish are unavailable)
1/2 cup goat cheese
1/4 cup chopped cilantro
1 lemon, zested
4 fresh poblanos, roasted on the grill or fire, peeled, seeded
Goat Cheese Sauce, recipe follows
1 cup soft goat cheese
1 cup heavy cream or milk

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.