Try this Crayfish Etouffee recipe, or contribute your own.
Suggest a better descriptionRinse 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 - jpxtwo@swbell.net 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 | ||
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Calories: 497 | ||
Calories from Fat: 75 (15%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 497
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