Crawfish Etouffee
Plenty of garlic gives this quick and easy crawfish and rice recipe a burst of flavor.
Prep Time:
25 mins
Total Time:
1 hr 15 mins
Servings:
Makes 6 servings
Ingredients
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1/3 cup cooking oil
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1/3 cup all-purpose flour
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2 cups chopped onion
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1 cup chopped celery
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1/2 cup chopped green sweet pepper
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1/4 cup sliced green onion
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1/4 cup snipped fresh parsley
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6 cloves garlic, minced
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1 14-ounce can chicken broth
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1 teaspoon seasoned salt
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1 bay leaf
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1 pound fresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped
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3 cups hot cooked rice
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
Nutrition information
Calories 329, Total Fat 13 g, Saturated Fat 2 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 5 g, Cholesterol 40 mg, Sodium 648 mg, Carbohydrate 36 g, Total Sugar 4 g, Fiber 3 g, Protein 17 g. Daily Values: Vitamin A 0%, Vitamin C 42%, Calcium 8%, Iron 13%. Exchanges: Vegetable .5, Starch 2, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Crawfish Jambalaya
Jambalaya (jam-ba-LIE-ya) is a hearty Cajun rice dish that may include a variety of meats and fish. For this one, choose either crawfish or shrimp.
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