Make roux the color of peanut butter.
Add onions, celery, bell peppers and garlic. Let simmer until fat rises, stirring often (4 to 5 min.). Stir in tomato sauce. Add 2 cups of stock. Bring to a boil then lower fire and let simmer about one hour with cover on pot. Add crawfish, green onions and parsley. Cook about 20 minutes. Add more water or stock until the desired consistency is achieved. Season.
Serve over cooked white rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (683g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 355 (40%)|
|Amt Per Serving||% DV|
|Total Fat 39.4g||53 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 20.9g|
|Cholesterol 242.7mg||75 %|
|Sodium 737.3mg||25 %|
|Potassium 1139.5mg||30 %|
|Total Carbohydrate 90.4g||27 %|
|Dietary Fiber 3.4g||13 %|
|Sugars, other 87g|
|Protein 43.1g||62 %|
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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: 895
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