Crawfish, Shrimp & Lump Crabmeat Etouffee
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/2 cup butter2 onions chopped2 stalks celery finely chopped2 1/2 cups lower-sodium chicken broth1/4 cup flour3 lbs total any combination of shrimp (pealed and deveined), lump crabmeat, and crawfish tailmeat3 tbsp lemon juice1/2 tsp saltcayenne pepper to taste2 tsp Tabasco sauce1/4 chopped green onion tops1/4 cup chopped parsley3 cups cooked rice
Melt butter in heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes
Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne pepper and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice. Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AIMEELIZ1.
Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes.
Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne pepper and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes.
Serve over rice. Serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user AIMEELIZ1.
Nutritional Info Amount Per Serving
- Calories: 319.1
- Total Fat: 14.0 g
- Cholesterol: 182.9 mg
- Sodium: 774.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 2.0 g
- Protein: 24.5 g
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