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Suggest a better description1. In a heavy 6-8 quart pot, melt the butter over high heat. Add the onions, bell peppers and celery and cook, stirring often, until the vegetables are very soft, 30-45 minutes. 2. While the vegetables are cooking, place the crawfish tails in a large bowl and add the water. Agitate thoroughly with your hands to rinse the crawfish and to separate any remaining fat from them. Pick out any veins or other debris. Drain the crawfish, reserving the liquid, and place the tails in a separate bowl. 3. Lower the heat under the vegetable mixture and add the roux, salt, peppers and Tabasco? sauce. Cook over medium heat, stirring constantly, until the roux is completely blended in, 3-4 minutes. 4. Stir in the crawfish fat and let the mixture simmer 4-5 minutes more, stirring frequently. If the oil begins to separate out, just stir it back in until the mixture is smooth. Pour in the crawfish liquid and bring to a heavy simmer. Cook for 10 minutes, stirring often to keep the oil from separating. You can prepare ahead to this point, returning the mixture to a simmer when you are ready to proceed. 5. Add the crawfish tails and simmer for 5 minutes. Stir in the green onions and parsley and simmer for 1 minute more. Serve over cooked rice. Recipe by: Alex Patouts Louisiana Restaurant Posted to recipelu-digest Volume 01 Number 415 by RecipeLu
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Serving Size: 1 Serving (6110g) | ||
Recipe Makes: 1 | ||
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Calories: 9880 | ||
Calories from Fat: 6808 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 756.4g | 1009 % | |
Saturated Fat 469.9g | 2350 % | |
Monounsaturated Fat 195.4g | ||
Polyunsanturated Fat 34.4g | ||
Cholesterol 3388.5mg | 1043 % | |
Sodium 6423.2mg | 221 % | |
Potassium 6595.2mg | 174 % | |
Total Carbohydrate 527g | 155 % | |
Dietary Fiber 47.4g | 190 % | |
Sugars, other 479.5g | ||
Protein 265g | 379 % | |
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: 9880
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