Crawfish Etoufee
by RKG1
A good sauce over rice by itself or with chicken.
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INGREDIENTS
- 1 stick Butter
- 1 large Onions ; chopped
- 1 stalks Celery ; chopped
- 4 cloves Garlic ; minced
- 1 Bell pepper ; chopped
- 1/2 lb Crawfish tails ; chopped
- 3 tbsp Flour
- 2 cups Water
- 4 cubes Chicken bouillion
- Salt ; to taste
- Red/black pepper ; to taste
- Tobasco sauce ; to taste
INSTRUCTIONS
Saute onions, celery and bell pepper in butter for 30 minutes.
Add crawfish and saute 1 minute
Add flour and saute 3 minutes
Add chicken broth (made from wate and bouillion cubes) and seasonings. Simmer 10 - 15 minutes serve over rice.
NOTES
Crawfish is not readily available in this area so I substituted with lobster flavoured pollock. A great sauce when served with potato crusted breast of chicken.
hthloeb
RKG1
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (452g) | ||
| Recipe Makes: 2 | ||
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| Calories: 603 | ||
| Calories from Fat: 430 (71%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 47.7g | 64 % | |
| Saturated Fat 29.4g | 147 % | |
| Monounsaturated Fat 12.3g | ||
| Polyunsanturated Fat 2.4g | ||
| Cholesterol 242.6mg | 75 % | |
| Sodium 2412.3mg | 83 % | |
| Potassium 621.4mg | 16 % | |
| Total Carbohydrate 23.6g | 7 % | |
| Dietary Fiber 2.8g | 11 % | |
| Sugars, other 20.8g | ||
| Protein 21.6g | 31 % | |
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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. |
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Calories per serving: 603
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