Crawfish Etouffee

Plenty of garlic gives this quick and easy crawfish and rice recipe a burst of flavor.

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Reviews (0)

5.0 by 4 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 50 mins

Crawfish Etouffee

Reviews (0)

5.0 by 4 people

Rate This!

Directions

  1. For roux, in a large skillet heat the 1/3 cup oil over medium heat for 3 minutes. Gradually stir or whisk in the flour until smooth. Cook over medium-low heat about 20 minutes or until the mixture is dark reddish brown (chocolate brown), stirring frequently.
  2. Add onion, celery, and sweet pepper; cook over medium heat for 10 minutes, stirring occasionally. Stir in green onion, parsley, and garlic. Add chicken broth all at once, stirring to combine. Stir in seasoned salt and bay leaf.
  3. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Add crawfish and cook until warmed through (if using shrimp, cook until shrimp is opaque). Discard bay leaf. Serve over rice.
  4. Makes 6 servings
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Nutrition Facts (Crawfish Etouffee)

  • Per serving:
  • 329 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 40 mg chol. ,
  • 648 mg sodium ,
  • 36 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 17 g pro.
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Reviews (1)

4 Ratings
234 Days Ago
5.0
Quick & easy! Needs more salt, but was a hit in my house!

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