This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish
This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish
Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.
Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.
Add the thyme, tomato paste, basil and peppers (black, white, and cayenne). Add the stock, bring to a boil and simmer until the mixture becomes thick.
Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well.
Gently stir in the crawfish, shrimp and/or chicken and serve with white rice.
Garnish with chopped green onions and drizzle with some dry sherry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 487 | ||
Calories from Fat: 167 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 47.7mg | 15 % | |
Sodium 368.1mg | 13 % | |
Potassium 468.1mg | 12 % | |
Total Carbohydrate 69g | 20 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 67.3g | ||
Protein 10.7g | 15 % | |
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: 487
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