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Classic Crawfish Etouffee Recipe
|Crawfish tails with fat||2 Pound|
|Hot sauce||2 Teaspoon|
|Pepper red||1⁄4 Teaspoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Celery stalks||2 , chopped|
|Onions||2 Large, chopped|
|Green peppers||2 Large, chopped|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1983 Calories from Fat 597
% Daily Value*
Total Fat 67 g103.7%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 1274.2 mg
Sodium 3239.1 mg135%
Total Carbohydrates 164 g54.8%
Dietary Fiber 23.2 g92.8%
Sugars 39 g
Protein 183 g366.8%
Vitamin A 115.4% Vitamin C 642.6%
Calcium 28.8% Iron 51.7%
*Based on a 2000 Calorie diet
Sprinkle crawfish with hot sauce and 1/4 teaspoon red pepper; set aside.
Combine vegetable oil and flour in a 4 quart Dutch oven.
Cook mixture over medium heat, stirring constantly, until roux is chocolate colored
Stir in celery and next 3 ingredients; cook until vegetables are tender, stirring often.
Add crawfish tails and water; cook over low heat, uncovered, 15 minutes, stirring occasionally.
Stir in 2 tablespoons crawfish fat salt, and pepper; simmer 5 minutes.
Serve over rice.