Plenty of garlic gives this quick and easy crawfish and rice recipe a burst of flavor.
Recipe from Better Homes and Gardens
1/3 cup cooking oil
1/3 cup all-purpose flour
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped green sweet pepper
1/4 cup sliced green onion
1/4 cup snipped fresh parsley
6 cloves garlic, minced
1 14 ounce can chicken broth
1 teaspoon seasoned salt
1 bay leaf
1 pound fresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped
3 cups hot 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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