crawfish ettouffee
- Number of Servings: 5
Ingredients
*Wheat flour, white, all-purpose, unenriched, .25 cup (remove)*Flour, white, .25 cup (remove)*Crisco Pure Vegetable Oil, 8 tbsp (remove)crawfish tails, 4 serving (remove)Butter, unsalted, 1 stick (remove)Onions, raw, 2 medium (2-1/2" dia) (remove)Green Peppers (bell peppers), 0.5 cup, chopped (remove)1/4 cup celery, chopped
In a heavy saucepan heat 1/2 c flour to make a roux. Stir constantly over med heat to light brown color, should have a peanut butter smell for approx. 15-20 min. Remove from heat and reserve.
Melt butter in a large pot over med heat. Saute onions, bell pepper, and celery until tender. Add 1 cup of water, add seasoned crawfish, bring to boil, then reduce heat and cook for 10-15 min, uncovered. Add the reserved roux and a small amount of water if needed, cook for 20 min until desired consistency. Pour over cooked white rice and serve
Serving Size: 5 servings
Melt butter in a large pot over med heat. Saute onions, bell pepper, and celery until tender. Add 1 cup of water, add seasoned crawfish, bring to boil, then reduce heat and cook for 10-15 min, uncovered. Add the reserved roux and a small amount of water if needed, cook for 20 min until desired consistency. Pour over cooked white rice and serve
Serving Size: 5 servings
Nutritional Info Amount Per Serving
- Calories: 211.3
- Total Fat: 11.4 g
- Cholesterol: 124.8 mg
- Sodium: 83.1 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.3 g
- Protein: 14.0 g
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