Try this Crawfish Etouffee recipe, or contribute your own.
Suggest a better descriptionMince onions, celery, bell peppers and garlic. Cook minced vegetables in melted butter over low heat. Cook slowly for 30 min or until golden brown. Stir in flour. Add crawfish tails, water and seasoning. Simmer until tails are tender. Add onion tops, parsley and correct the seasoning, if needed. Serve hot over rice.
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 8 | ||
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Calories: 299 | ||
Calories from Fat: 217 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 180.6mg | 56 % | |
Sodium 264mg | 9 % | |
Potassium 401mg | 11 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 2.6g | ||
Protein 17.5g | 25 % | |
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: 299
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