Try this Crawfish "Tout Etouffe" recipe, or contribute your own.
Suggest a better descriptionSprinkle crawfish with Creole seasoning. In an aluminum pot, make a roux with oil and flour by cooking over medium-low heat, stirring constatnly, until the color of peanut butter. Do not let it burn. Add onions, bell pepper, celery, green onions, parsley, garlic and hot sauce and saute until veggies are tender. Add crawfish and cook 5 minutes. Add cream cheese and stir until melted. Mix cornstarch with water and add to crawfish. Cook on low heat for 15 to 20 minutes. Serve over rice, if desired. :) Posted to Bakery-Shoppe Digest by Lee Ann Hamm
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Serving Size: 1 Serving (2614g) | ||
Recipe Makes: 1 | ||
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Calories: 3800 | ||
Calories from Fat: 2304 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 256g | 341 % | |
Saturated Fat 58.4g | 292 % | |
Monounsaturated Fat 125.6g | ||
Polyunsanturated Fat 54.1g | ||
Cholesterol 1687.6mg | 519 % | |
Sodium 1628.3mg | 56 % | |
Potassium 4900.9mg | 129 % | |
Total Carbohydrate 141.6g | 42 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 128.6g | ||
Protein 230.7g | 330 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3800
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