Mamaa Crawfish Etouffee
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INGREDIENTS
- 1 lb Fresh peeled crawfish tails
- Red & black pepper to taste
- Rice ; cooked
- 1/2 Butter
- 2 tb Parsley ; chopped
- Crawfish fat; if available
- 1 lg Onion; chopped fine
- 1/3 c Green onion tops; chopped
INSTRUCTIONS
Place first four ingredients in to a COLD BLACK pot. Partly cover pot and cook over low-medium fire for about 25 minutes. Reduce heat to low and add crawfish fat, green onion tops and parsley. Cover and cook over low heat for only 10 minutes. Pour into serving dish immediately and serve with hot rice. Note: Dont add salt while cooking--butter usually adds enough. Overcooking toughens crawfish and makes a "watery" gravy. A little water (1/2 cup) mixed with 1 teaspoon roux may be added with the crawfish fat to make extra gravy. From . Downloaded from G Internet, G Internet.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (97g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 136 | ||
| Calories from Fat: 136 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.3g | 20 % | |
| Saturated Fat 9.7g | 48 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 40.5mg | 12 % | |
| Sodium 109.9mg | 4 % | |
| Potassium 18.6mg | 0 % | |
| Total Carbohydrate 0.2g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.1g | ||
| Protein 0.2g | 0 % | |
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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. |
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Calories per serving: 136
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