Quick and Dirty Crawfish Etoufee
- Number of Servings: 8
Ingredients
2 12oz packages of Boudreaux's Crawfish tails2lbs Pictsweet seasoning blend2c Chicken broth1Tbsp Creole Seasoning (Cachere's or Zatarain's)Cornstarch (not included in calorie count)Cooked Brown Rice (not included in calorie count)
In an 8qt soup pot, place the chicken broth and crawfish. (Both of these can be frozen when you start, it won't effect the finished dish.) Put the lid on, and the steam will thaw and break apart your crawfish tails if they are still frozen. Once your crawfish has broken apart and warmed, add your pictsweet seasoning blend. As these cook, they will release liquid making a bit more broth. (If there's not enough broth, or you want to stretch it some, just add more chicken broth.) Once it comes to a boil, make a slurry of cornstarch and chicken broth. Add the slurry to the crawfish to thicken it. For a very thick gravy, I use approximately 1/4c cornstarch. At this point add your creole seasoning. If you want a bit more kick, feel free to add hot peppers.
Serve over a bed of cooked rice.
Enjoy!
Serving Size: 1cup of the gravy over 1cup of rice, is a rather generous portion. (This recipe makes a bit more than that, but I had to ball park it.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITSTREASURE.
Serve over a bed of cooked rice.
Enjoy!
Serving Size: 1cup of the gravy over 1cup of rice, is a rather generous portion. (This recipe makes a bit more than that, but I had to ball park it.)
Number of Servings: 8
Recipe submitted by SparkPeople user KITSTREASURE.
Nutritional Info Amount Per Serving
- Calories: 89.2
- Total Fat: 1.0 g
- Cholesterol: 115.0 mg
- Sodium: 736.7 mg
- Total Carbs: 4.0 g
- Dietary Fiber: 0.7 g
- Protein: 14.5 g
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