Crawfish Dirty Rice

Crawfish Dirty Rice

Crawfish tails are a treasure in Louisiana. There are countless ways to enjoy the versatile crustacean, but this homey and comforting Crawfish Dirty Rice from Tammy Abellard is one of our favorites. This classic dish starts with the Holy Trinity of celery, bell pepper, and onion, and builds flavor from there. If you’re hosting out-of-town guests this summer, this crawfish dirty rice makes a fantastic introduction to Louisiana cooking. Try it stuffed inside your favorite poultry or as a savory side to any entrée. You’ll be glad you did. 

Crawfish Dirty Rice
Serves 4
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  1. 2 tablespoons butter
  2. ½ cup diced green bell pepper
  3. ½ cup diced celery
  4. 1 cup diced sweet yellow onion
  5. 1 pound cooked crawfish tail meat
  6. 2 cloves garlic, minced
  7. 1 teaspoon salt
  8. ½ teaspoon cayenne pepper
  9. ¼ teaspoon paprika
  10. 2 cups long-grain rice, cooked according to package directions
  11. ¾ cup seafood stock
  12. 1 teaspoon fresh lemon juice
  13. Garnish: chopped fresh parsley
  1. 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.
Louisiana Cookin



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