Recipe from Better Homes and Gardens
Plenty of garlic gives this quick and easy crawfish and rice recipe a burst of flavor.
Prep Time: 25 mins
see savings1/3 cupcooking oil
see savings1/3 cupall-purpose flour
see savings2 cupschopped onion
see savings1 cupchopped celery
see savings1/2 cupchopped green sweet pepper
see savings1/4 cupsliced green onion
see savings1/4 cupsnipped fresh parsley
see savings6 clovesgarlic, minced
see savings1 14 ounce canchicken broth
see savings1 teaspoonseasoned salt
see savings1bay leaf
see savings1 poundfresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped
see savings3 cupshot cooked rice
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.
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.
Makes 6 servings
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 40, sat. fat (g) 2, carb. (g) 36, Monosaturated fat (g) 5, Polyunsaturated fat (g) 5, fiber (g) 3, sugar (g) 4, pro. (g) 17, vit. A (IU) 583, vit. C (mg) 25, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 81, sodium (mg) 648, Potassium (mg) 246, calcium (mg) 81, iron (mg) 2, Vegetables () 1, Starch () 2, Very Lean Meat () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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