Crawfish Etouffee

Name: Crawfish Etouffee Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 10
Ingredients: 4 tbsp. butter; 2 cloves garlic minced; 1 medium onion chopped; 1 stalk celery diced; 1/2 cup green bell pepper chopped; 1 6 oz. can tomato paste; 8 tbsp. roux (peanut butter colored); 1 tbsp. lemon juice; 1 tbsp. sugar; 1 tsp. ground thyme; 2 tbsp. dried parsley; Tabasco salt to taste; 1 qt. water; 3 lbs. crawfish tails cooked and deveined

Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 10

Ingredients

4 tbsp. butter2 cloves garlic, minced1 medium onion, chopped1 stalk celery, diced1/2 cup green bell pepper, chopped1 6 oz. can tomato paste8 tbsp. roux (peanut butter colored)1 tbsp. lemon juice1 tbsp. sugar1 tsp. ground thyme2 tbsp. dried parsleyTabasco, salt to taste1 qt. water3 lbs. crawfish tails, cooked and deveined

Directions

In a large pot, saute vegetables in butter. Stir in tomato paste, seasonings and roux till blended. Add water while stirring to blend. May add more water if gravy is too thick. Bring gravy to a boil and then reduce heat to a slow simmer. Cover and simmer 45 minutes. Stir in crawfish meat and cook till crawfish are heated through. Do not over cook crawfish or they will be tough.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user JULIP18.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 341.2
Total Fat: 15.9 g
Cholesterol: 204.4 mg
Sodium: 397.1 mg
Total Carbs: 21.0 g
Dietary Fiber: 1.4 g
Protein: 26.9 g

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