A good sauce over rice by itself or with chicken.
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.
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.
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 % | |
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: 603
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