Crawfish Etoufee (1 cup serving size)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Roux:1/3 cup canola oil1/3 cup flourIngredients:1 large onion chopped1 bell pepper chopped1/4 cup green onions1/4 cup parsley3 bay leaves2 pounds peeled crawfish tails (preferably left over from a crawfish boil as these have lots of flavor)2 1/2 cups waterTony Chacheres's creole seasoning (to taste)Salt (to taste)1/8 tsp Cayenne pepper (or to taste)
Crawfish and Chicken Etoufee
In large pot, over medium heat, stir canola oil and flour continuously and quickly until a dark brown color (this can burn quickly if not attended). Add onion, green onion and bell pepper and saute until tender and translucent (I personally brown my onions a little since thats the way my mom and grandmothers cooked). Add bay leaves, water and seasonings. (I sometimes taste the water to see if it is seasoned enough for me cause I tend to over season if I don't taste it.)
(This next step is debatable as some people prefer to put the crawfish tails in last but I like the flavor of the preboiled crawfish to mix into everything.) DISREGARD if not using CHICKEN TENDERLOINS (This Spark People Recipe nutritional information is without chicken)
*If only using crawfish tails, simmer until sauce is to your desired consistency as the crawfish tails should be fully cooked.*
Add crawfish tails and chicken tenderloins to the mixture. Bring to a boil and simmer for 20 minutes or until chicken is fully cooked and the mixture is to your desired thickness. (sometimes I let the water evaporate some and the pot is left simmering for about 40 minutes instead of 20)
That's it! Serve over freshly cooked rice and we eat ours with a side of cornbread. Yummy!!
Number of Servings: 8
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
In large pot, over medium heat, stir canola oil and flour continuously and quickly until a dark brown color (this can burn quickly if not attended). Add onion, green onion and bell pepper and saute until tender and translucent (I personally brown my onions a little since thats the way my mom and grandmothers cooked). Add bay leaves, water and seasonings. (I sometimes taste the water to see if it is seasoned enough for me cause I tend to over season if I don't taste it.)
(This next step is debatable as some people prefer to put the crawfish tails in last but I like the flavor of the preboiled crawfish to mix into everything.) DISREGARD if not using CHICKEN TENDERLOINS (This Spark People Recipe nutritional information is without chicken)
*If only using crawfish tails, simmer until sauce is to your desired consistency as the crawfish tails should be fully cooked.*
Add crawfish tails and chicken tenderloins to the mixture. Bring to a boil and simmer for 20 minutes or until chicken is fully cooked and the mixture is to your desired thickness. (sometimes I let the water evaporate some and the pot is left simmering for about 40 minutes instead of 20)
That's it! Serve over freshly cooked rice and we eat ours with a side of cornbread. Yummy!!
Number of Servings: 8
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Nutritional Info Amount Per Serving
- Calories: 207.3
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 174.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 5.8 g