Crawfish Étouffée
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A quick, delicious version of this Louisiana favorite; created
by Phyllis in our Seafood Department.
Ingredients:
- 1/4 cup unsalted butter
- 2 cans cream of celery soup
- 1/2 cup chopped celery
- 1/2 cup water
- 1/2 cup chopped onion
- 1 lb crawfish tails
- 1/2 cup chopped green pepper
- Tabasco sauce and cayenne pepper, to taste
- Hot white rice
Directions:
In a large skillet, melt butter over medium heat and sauté celery, onion,
and green pepper for 4 minutes, stirring often. Combine soup and water; add
mixture to vegetables, and heat until smooth. Add crawfish tails, Tabasco
sauce, and pepper. Heat only until tails are warm. Serve over hot rice.
Makes 4–5 servings
Per 5 oz serving: 122 calories; 55% calories from fat; 7.4g total fat; 3.5g
saturated fat; 69mg cholesterol; 485mg sodium; 5.3g total carbohydrates; 8g
protein
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