Crawfish Etouffee II Recipe

Recipesfull introduces to you: Popular Recipes. (Crawfish Etouffee II Recipe). I'm from Louisiana so that means this is a true recipe for Crawfish Etouffe. My family loves it when I make this recipe! If you can find crawfish fat use it instead of the tomato paste. I hope you enjoy it as much as we do.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 6

Yield: 6 servings

Crawfish Etouffee II Recipe

Ingredients

4 tablespoons vegetable oil

½ cup butter

2 bunches green onion

chopped

1 large onion

diced

¼ cup chopped green bell pepper

2 stalks celery

chopped

1 pound crawfish

peeled

1 teaspoon tomato paste

1 (14.5 ounce) can chicken broth

2 tablespoons cornstarch

1 tablespoon water

Soup, Stew and Chili

Directions

Step 1

Heat oil and butter in a large skillet over medium high heat. Stir in onion green onion green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes.

Step 2

Pour chicken broth into skillet. In a small bowl dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened about 35 minutes.

Nutritional Information

Crawfish Etouffee II Recipe

Servings Per Recipe:6

Calories: 322.3

% Daily Value *

Protein: 13.5g 27%

Carbohydrates: 11.3g 4%

Dietary Fiber: 2.7g 11%

solublefiber: 0.6g

insolublefiber: 1.5g

Sugars: 3.6g

monosaccharides: 1.3g

disaccharides: 0.3g

othercarbs: 5g

Fat: 25.5g 39%

Saturated Fat: 11.3g 57%

monoFat: 6.2g

polyFat: 6.1g

transfattyacid: 0g

Cholesterol: 123.1mg 41%

water: 178.3g

ash: 2g

Vitamin A Iu: 1356.4IU 27%

Vitamin are: 216.5RE

Vitamin acarotenoid: 89.5RE

Vitamin aretinol: 138.3RE

Vitamin acarotene: 536.3mcg

Vitamin B1Thiamin: 0.1mg

Vitamin B2riboflavin: 0.1mg

Vitamin B3niacin: 0.5mg

Niacin Equivalents: 2.3mg 12%

Vitamin B6: 0.2mg 8%

Vitamin B12: 1.6mcg 27%

Vitamin C: 21.9mg 37%

Vitamin ealphaequivalents: 1.7mg

Vitamin eiu: 2.5IU 8%

Vitamin emg: 1.7mg

Folate: 81.6mcg 20%

Vitamin k: 177.9mcg 222%

pantothenicacid: 0.6mg 6%

Calcium: 89.6mg 9%

copper: 0.3mg 13%

Iron: 1.7mg 9%

Magnesium: 43.1mg 11%

manganese: 0.3mg 16%

phosphorus: 210.5mg 21%

Potassium: 501.1mg 14%

selenium: 22.4mcg 32%

Sodium: 477.5mg 20%

zinc: 1.1mg 8%

40butyric: 0.5g

60caprioc: 0.3g

80caprylic: 0.2g

100capric: 0.4g

120lauric: 0.4g

140myristic: 1.6g

160palmitic: 5.1g

180stearic: 2.2g

161palmitol: 0.4g

181oleic: 6.1g

201eicosen: 0g

221erucic: 0g

182linoleic: 5.1g

183linolenic: 0.9g

184stearidon: 0g

204arachidon: 0g

205epa: 0.1g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0.7g

omega6fattyacid: 5.2g

alanine: 0.7g

arginine: 1.1g

cystine: 0.1g

glycine: 0.8g

histidine: 0.3g

isoleucine: 0.6g

leucine: 1g

lysine: 1.1g

methionine: 0.3g

phenylalanine: 0.5g

proline: 0.5g

serine: 0.5g

threonine: 0.5g

tryptophan: 0.2g

tyrosine: 0.4g

valine: 0.6g

alcohol: 0g

caffeine: 0mg

pyramidFat: 0

exchangeFat: 0

energy: 308.5

asparticacid: 1.3g

glutamicacid: 2.3g

phytosterols: 27.8mg

Thiamin: 0.1mg 7%

riboflavin: 0.1mg 6%

Vitamin diu: 10.6IU 3%

Vitamin dmcg: 0.3mcg

boron: 72.1mg

chromium: 0.3mcg

fluoride: 3.5mg

biotin: 3.5mcg 1%

iodine: 2.1mcg 1%

pyramidvegetables: 0

exchangevegetables: 0

molybdenum: 2.2mcg 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.