crawfish ettouffee

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of crawfish ettouffee calories by ingredient
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Number of Servings: 5


    *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


If you like your food spicy I use a Cajun seasoning as well to give it a little kick. I also serve it over jambalaya or a blackened white fish.


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

TAGS:  Fish |

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