Crawfish, Shrimp & Lump Crabmeat Etouffee
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crawfish, Shrimp & Lump Crabmeat Etouffee calories by ingredient
Number of Servings: 8
Ingredients
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1/2 cup butter
2 onions chopped
2 stalks celery finely chopped
2 1/2 cups lower-sodium chicken broth
1/4 cup flour
3 lbs total any combination of shrimp (pealed and deveined), lump crabmeat, and crawfish tailmeat
3 tbsp lemon juice
1/2 tsp salt
cayenne pepper to taste
2 tsp Tabasco sauce
1/4 chopped green onion tops
1/4 cup chopped parsley
3 cups cooked rice
Directions
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.
Member Ratings For This Recipe
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