Try this Crawfish Etouffee recipe, or contribute your own.
Suggest a better description-= Instructions =-
In a large, heavy saucepan, melt 4 Tbs of the butter over medium/high heat and whisk in the flour to combine well. Continue to cook, stirring constantly, until roux is a peanut buter color.
Add onion, celery, bell pepper, garlic, bay leaves, dried mustard, onion powder, and thyme and cook until vegatables are soft; about 6 to 8 minutes. Add broth, tomatoes, salt, red, black, and white peppers,paprika, hot sauce, and Worcestershire sauce and bring to a boil.
Reduce heat to a simmer, and cook uncovered for 20 minutes, stirring occasionally.
Add crawfish tails, lemon juice, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Add the remaining 2 Tbs butter and stir to combine well.
Serve hot over cooked white rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (9592g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 12026 | ||
Calories from Fat: 6167 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 685.2g | 914 % | |
Saturated Fat 415g | 2075 % | |
Monounsaturated Fat 207.5g | ||
Polyunsanturated Fat 24.6g | ||
Cholesterol 3006.9mg | 925 % | |
Sodium 10853mg | 374 % | |
Potassium 26768.5mg | 704 % | |
Total Carbohydrate 871.7g | 256 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 862g | ||
Protein 626.7g | 895 % | |
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: 12026
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