Crawfish etoufee
- Number of Servings: 4
Ingredients
4 tsp canola oilTony Chachere's lite Creole seasoning, about 2 tsp or to taste1 lb crawfish tails, peeled (can sub medium peeled, deveined shrimp if crawfish are unavailable)1 Tbsp sweet paprika1 medium onion, chopped1/2 green bell pepper, chopped2 cloves garlic, minced2 cups water1 Tbsp low sodium Worcestershire sauce1 Tbsp cornstarch mixed with water1 Tbsp chopped green onion tops1 Tbsp chopped fresh parsleypinch cayenne pepper
Heat oil in heavy stock pot or Dutch oven (do not use cast iron - it will darken the crawfish). Season crawfish tails generously with Tony's seasoning and a pinch of cayenne. Add paprika to oil. Saute crawfish tails about 5 minutes. Remove crawfish and set aside.
To pot, add onino, bell pepper, and garlic. Saute well at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice and garnish with green onions and parsley.
Serving Size: Serves 4
To pot, add onino, bell pepper, and garlic. Saute well at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice and garnish with green onions and parsley.
Serving Size: Serves 4
Nutritional Info Amount Per Serving
- Calories: 228.9
- Total Fat: 6.1 g
- Cholesterol: 160.0 mg
- Sodium: 469.7 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 1.5 g
- Protein: 20.9 g
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