Melt butter in a heavy skillet, stir in flour. Add tomatoes, celery, onion, pepper, crayfish tails and fat. Stir and cook 10 minutes; mixture should be thick. May add a little water. Add Worcestershire sauce, chives, parsley and cook 5 minutes. Pour in chafing dish and keep warm over a low flame. Serve with crackers. Note: Can use fresh seasonings instead of dry, but must increase butter to 8 tablespoons instead of 6 if you use fresh. From . Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 12|
|Calories from Fat: 56 (54%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 55.2mg||17 %|
|Sodium 145.7mg||5 %|
|Potassium 334.1mg||9 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4.2g|
|Protein 6.5g||9 %|
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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: 104
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