A dish of crawfish tails simmered in a sauce made from a light or blond roux
Heat butter over a medium heat in a medium sauce pot. Add onions and garlic and saute until onions begin to turn clear.
Add thyme and flour and cook for 1 minute, being careful not to brown flour.
Add stock, Cajun seasoning, paprika, and hot sauce. Cook for an additional 2 to 3 minutes. Optional: If using chopped onion, puree with hand mixer.
Stir in crawfish tails. Rinse out the bag that the crawfish tails were in with 1 tablespoon of water, and add water to pot.
Cover and simmer for 10 minutes, stirring occasionally. Stir in green onions and parsley. Serve with jasmine rice.
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Serving Size: 1 Serving (146g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 208 | ||
Calories from Fat: 149 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 9.9g | 50 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 121.9mg | 38 % | |
Sodium 295.8mg | 10 % | |
Potassium 293.9mg | 8 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2g | ||
Protein 12.7g | 18 % | |
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: 208
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