Crawfish Dirty Rice
Makes 4 servings
Featured product3142858 Crawfish, Tail Meat, 150/200ct., IMP 24/16oz.
Ingredients
- 2 tablespoons butter
- ½ cup diced green bell pepper
- ½ cup diced celery
- 1 cup diced sweet yellow onion
- 1 pound cooked crawfish tail meat
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 2 cups long-grain rice, cooked according to package directions
- ¾ cup seafood stock
- 1 teaspoon fresh lemon juice
- Garnish: chopped fresh parsley
Directions
- In a large skillet, melt butter over medium-high heat. Add bell pepper and celery, and cook, stirring frequently, until nearly tender, 4 to 5 minutes. Add onion, and cook, stirring frequently, until onion is translucent, 2 to 3 minutes. Stir in crawfish, garlic, salt, cayenne, and paprika; cook for 2 minutes. Stir in cooked rice, stock, and lemon juice. Bring to a boil, reduce heat to low, and simmer until liquid has been absorbed, 10 to 12 minutes, stirring occasionally. Garnish with parsley, if desired. Serve immediately.