Try this "Franks Place" Crawfish Etouffee recipe, or contribute your own.
Suggest a better description1. Melt butter in a large saucepan over low heat; remove from heat and stir in flour until smooth. 2. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. 3. Stir in chopped white and green onions, celery and garlic; cook about 10 minutes. 4. Add tomato paste to fish stock; stir into onion mixture. 5. Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes. 6. Serve over hot rice. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Serving Size: 1 Serving (271g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 312 | ||
Calories from Fat: 223 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 145.6mg | 45 % | |
Sodium 292.6mg | 10 % | |
Potassium 561.7mg | 15 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 1.7g | ||
Protein 20.1g | 29 % | |
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: 312
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