In a large, heavy saucepan, melt 4 tablespoons of the butter and whisk in flour to combine well. Continue to cook, stirring constantly, until roux is a peanut butter color.
Add onions, celery, bell pepper, garlic, bay leaves, and thyme and cook until vegetables are soft, about 6 to 8 minutes. Add stock, tomatoes, salt, red pepper, hot sauce, and Worcestershire sauce and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add remaining butter and stir to combine well. Taste and adjust seasoning if necessary.
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|Serving Size: 1 Recipe (2343g)|
|Recipe Makes: 1|
|Calories from Fat: 765 (43%)|
|Amt Per Serving||% DV|
|Total Fat 85.1g||113 %|
|Saturated Fat 47g||235 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 1147.6mg||353 %|
|Sodium 2132.7mg||74 %|
|Potassium 4948mg||130 %|
|Total Carbohydrate 98.7g||29 %|
|Dietary Fiber 17.9g||72 %|
|Sugars, other 80.7g|
|Protein 161.6g||231 %|
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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: 1791
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