Rinse crayfish with running cold water. In 8-qt. saucepan over high heat, heat 4 qts. water to boiling. Add crayfish; reheat to boiling. Reduce heat to medium; cook 5 minutes. Drain and cool crayfish 10 minutes or until easy to handle. Remove tail meat from crayfish; set aside. In 3-qt. saucepan over medium-high heat, heat oil until hot. Stir in flour; cook, stirring frequently, until dark brown, about 5 minutes. Reduce heat to medium; stir in next 7 ingredients; cook 1 minute. Gradually, stir in 3/4 c water; cook; stirring constantly. When sauce thickens and boils, reduce heat to low; cover, simmer until vegetables are tender. Add crayfish meat. Heat crayfish mixture through. Spoon rice onto deep platter; arrange crayfish mixture around rice. REG 2 SHARED BY Jill Proehl, St. Louis, MO - email@example.com Recipe by: Good Housekeeping All-American Cookbook, 1987, pg. 121 Posted to recipelu-digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (537g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 75 (15%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 364mg||112 %|
|Sodium 354mg||12 %|
|Potassium 954.1mg||25 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 43.2g|
|Protein 55.3g||79 %|
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Calories per serving: 497
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