Cajun Crawfish Dirty Rice
Dive into the flavors of Louisiana with this savory Crawfish Dirty Rice. A harmony of bell peppers, onions, and spices meld with tender crawfish tails, creating a soul-warming dish that's perfect for gatherings or weeknight dinners. Enhanced with a splash of seafood stock and lemon juice, each bite bursts with authentic Cajun flair and aromatic freshness.
ingredients
- 2 tbsps. butter
- 1/2 cup diced green bell pepper
- 1/2 cup diced celery
- 1 cup diced sweet yellow onion
- 1 pound cooked crawfish tail meat
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. paprika
- 2 cups long grain rice, cooked according to package directions
- 3/4 cup seafood stock
- 1 tsp. fresh lemon juice
- Chopped fresh parsley, for garnish
steps
- 1.
In a large skillet, melt butter over medium-high heat.
- 2.
Add bell pepper and celery, cooking until nearly tender, about 4 to 5 minutes.
- 3.
Stir in onion and cook, stirring frequently, until translucent, about 2 to 3 minutes.
- 4.
Incorporate crawfish, garlic, salt, cayenne, and paprika, cooking for 2 minutes.
- 5.
Fold in the cooked rice, seafood stock, and lemon juice.
- 6.
Bring the mixture to a boil, then reduce heat to low and simmer until liquid is absorbed, approximately 10 to 12 minutes, stirring occasionally.
- 7.
Garnish with chopped parsley, if desired.
- 8.
Serve immediately, enjoying the burst of Cajun flavors!
