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
1/3 cupcooking oil
1/3 cupall-purpose flour
2 cupschopped onion
1 cupchopped celery
1/2 cupchopped green sweet pepper
1/4 cupsliced green onion
1/4 cupsnipped fresh parsley
6 clovesgarlic, minced
1 14 ounce canchicken broth
1 teaspoonseasoned salt
1 poundfresh or frozen peeled, cooked crawfish, thawed, or 1 1/2 pounds shrimp, peeled, deveined, and coarsely chopped
3 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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