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.
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|Serving Size: 1 Serving (452g)|
|Recipe Makes: 2|
|Calories from Fat: 430 (71%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 603
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