Try this Franks Place Crawfish Etouffe recipe, or contribute your own.
Suggest a better descriptionMelt butter in large saucepan over low heat; remove from heat and stir in flour until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. Add tomato paste to fish stock; stir into onion mixture. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. NOTE: Make fish stock from heads and tails of fish and/or crawfish.
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Serving Size: 1 Serving (811g) | ||
Recipe Makes: 4 | ||
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Calories: 740 | ||
Calories from Fat: 232 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.8g | 34 % | |
Saturated Fat 8.2g | 41 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 6g | ||
Cholesterol 145.6mg | 45 % | |
Sodium 328.4mg | 11 % | |
Potassium 963.5mg | 25 % | |
Total Carbohydrate 96.2g | 28 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 88.5g | ||
Protein 30g | 43 % | |
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: 740
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