Crawfish Etoufee (1 cup serving size)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 207.3
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 174.6 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.4 g
- Protein: 5.8 g
View full nutritional breakdown of Crawfish Etoufee (1 cup serving size) calories by ingredient
Introduction
A delicious crawfish etoufee that I occasionally add chicken breast tenderlolins to. This recipe's nutrtional information is for 1 cup of crawfish etoufee only (chicken, rice or cornbread is NOT included). A delicious crawfish etoufee that I occasionally add chicken breast tenderlolins to. This recipe's nutrtional information is for 1 cup of crawfish etoufee only (chicken, rice or cornbread is NOT included).Number of Servings: 8
Ingredients
-
Roux:
1/3 cup canola oil
1/3 cup flour
Ingredients:
1 large onion chopped
1 bell pepper chopped
1/4 cup green onions
1/4 cup parsley
3 bay leaves
2 pounds peeled crawfish tails (preferably left over from a crawfish boil as these have lots of flavor)
2 1/2 cups water
Tony Chacheres's creole seasoning (to taste)
Salt (to taste)
1/8 tsp Cayenne pepper (or to taste)
Directions
Crawfish and Chicken Etoufee
In large pot, over medium heat, stir canola oil and flour continuously and quickly until a dark brown color (this can burn quickly if not attended). Add onion, green onion and bell pepper and saute until tender and translucent (I personally brown my onions a little since thats the way my mom and grandmothers cooked). Add bay leaves, water and seasonings. (I sometimes taste the water to see if it is seasoned enough for me cause I tend to over season if I don't taste it.)
(This next step is debatable as some people prefer to put the crawfish tails in last but I like the flavor of the preboiled crawfish to mix into everything.) DISREGARD if not using CHICKEN TENDERLOINS (This Spark People Recipe nutritional information is without chicken)
*If only using crawfish tails, simmer until sauce is to your desired consistency as the crawfish tails should be fully cooked.*
Add crawfish tails and chicken tenderloins to the mixture. Bring to a boil and simmer for 20 minutes or until chicken is fully cooked and the mixture is to your desired thickness. (sometimes I let the water evaporate some and the pot is left simmering for about 40 minutes instead of 20)
That's it! Serve over freshly cooked rice and we eat ours with a side of cornbread. Yummy!!
Number of Servings: 8
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
In large pot, over medium heat, stir canola oil and flour continuously and quickly until a dark brown color (this can burn quickly if not attended). Add onion, green onion and bell pepper and saute until tender and translucent (I personally brown my onions a little since thats the way my mom and grandmothers cooked). Add bay leaves, water and seasonings. (I sometimes taste the water to see if it is seasoned enough for me cause I tend to over season if I don't taste it.)
(This next step is debatable as some people prefer to put the crawfish tails in last but I like the flavor of the preboiled crawfish to mix into everything.) DISREGARD if not using CHICKEN TENDERLOINS (This Spark People Recipe nutritional information is without chicken)
*If only using crawfish tails, simmer until sauce is to your desired consistency as the crawfish tails should be fully cooked.*
Add crawfish tails and chicken tenderloins to the mixture. Bring to a boil and simmer for 20 minutes or until chicken is fully cooked and the mixture is to your desired thickness. (sometimes I let the water evaporate some and the pot is left simmering for about 40 minutes instead of 20)
That's it! Serve over freshly cooked rice and we eat ours with a side of cornbread. Yummy!!
Number of Servings: 8
Recipe submitted by SparkPeople user LIVING4HIM2DAY.
Member Ratings For This Recipe
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POEDAUGHTER7
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CD12413956