crawfish fettuccini
Method:
In a heavy-bottomed 3?-quart saucepan, melt butter over medium-high heat. Add garlic, onions, celery, bell peppers, mushrooms, tomatoes and andouille. Saut? for 5 minutes or until vegetables are wilted. Sprinkle in flour and blend well. Whisk in crawfish stock, white wine, lemon juice and tomato sauce. Whisk well until all is blended. Bring to a simmer and hold for 10 minutes, stirring frequently. Add crawfish tails and cream. Return to simmer and cook 10 minutes. Add basil, tarragon, parsley and green onions. Season to taste with salt and pepper. Remove from heat and toss with pasta.
Crawfish Stock
Place 2 pounds crawfish head and tail peelings in 2 quarts of water with 1 quartered onion, 1 cup diced celery 1 tbsp chopped garlic and 1 bay leaf. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 590 | ||
Calories from Fat: 294 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 44 % | |
Saturated Fat 19.6g | 98 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 136mg | 42 % | |
Sodium 617.9mg | 21 % | |
Potassium 538.3mg | 14 % | |
Total Carbohydrate 63g | 19 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 60.6g | ||
Protein 12.6g | 18 % | |
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: 590
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