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Les Carlos Shrimp And Crawfish Recipe
|Peeled crawfish tails||1 Pound (Fresh / Frozen)|
|Peeled shrimp||1 Pound (Fresh / Frozen)|
|Unsalted butter||1 1⁄2 Cup (24 tbs) (Divided)|
|Creole seasoning||2 Tablespoon (Divided)|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped green pepper||1 Cup (16 tbs)|
|Finely chopped sweet red pepper||1⁄2 Cup (8 tbs)|
|Snipped fresh basil/2 tablespoons dried basil, crushed||6 Tablespoon|
|Snipped fresh thyme/1 tablespoon dried thyme, crushed||3 Tablespoon|
|Minced garlic||3 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Tomato paste||3 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Sliced green onion||2 Cup (32 tbs)|
|Hot pepper sauce||1 Tablespoon|
|Garlic toast slices||4 (Thin Ones)|
Calories 682 Calories from Fat 440
% Daily Value*
Total Fat 50 g76.9%
Saturated Fat 29.6 g148%
Trans Fat 0 g
Cholesterol 342 mg
Sodium 433.4 mg18.1%
Total Carbohydrates 26 g8.8%
Dietary Fiber 4.6 g18.4%
Sugars 5.7 g
Protein 35 g70.1%
Vitamin A 93% Vitamin C 190.9%
Calcium 19.6% Iron 30.7%
*Based on a 2000 Calorie diet
1)Thaw frozen shrimp and crawfish.
2)In a 12 inch skillet, heat ½ cup of butter and stir in 2 teaspoons of Creole seasoning.
3)Add in crawfish. Stir cook over high heat for 3 to 4 minutes. Scrap seasoning if necessary from bottom of pan. Transfer crawfish from skillet into large bowl.
4)To the sauce pan now add ½ cup butter and teaspoons of Creole seasoning.
5)Add in shrimp. Stir cook over high heat for 3 to 4 minutes. Transfer shrimp into bowl containing crawfish.
6)Process fish mixture to chop fish. Ensure not to puree.
7)In the same skillet, add in final cup of butter and creaole seasoning. Stir in onion, green pepper, celery. Red pepper for 5 minutes until tender.
8)Lower the heat and add in garlic, basil and thyme. Cook for another 5 minutes.
9)Add in flour, tomato paste, Worcestershire sauce and then follow up with vegetable mixture and crawfish mixture.
10)Continue to stir cook over medium heat for 5 minute.
11)Stir in green onion and fry for 5 minutes.
12)Season with hot pepper sauce.
13)Serve hot with thin garlic toast.