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Crawfish Etouffee
The key ingredients in this popular Louisiana staple are tender crawfish simmered with onion, green pepper, and garlic stared with a light roux. This easy to follow recipe will quickly become part of your Cajun recipe repertoire.
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Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
1 onion, chopped
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
1 cup fat-free chicken broth
1 tablespoon paprika
1 pound crawfish tails, rinsed and drained
Salt and pepper to taste
1 bunch green onion tops only, finely chopped |
Instructions
1. In large nonstick skillet coated with nonstick cooking spray, melt butter, stir in flour.
2. Cook over medium heat until light brown, 5-8 minutes, stirring constantly. Add onion, green pepper, and garlic, sauté until tender, 5 minutes.
3. Gradually add chicken broth, stir until thickened. Add paprika and crawfish. Bring to boil.
4. Reduce heat, cover, cook 20-25 minutes, stirring occasionally. Salt and pepper to taste.
5. Stir in green onions, cook another few minutes.
Makes 4 (1-cup) servings
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Food Facts
Calories 210
Calories from fat (%) 31
Fat (g) 8
Saturated Fat (g) 4
Cholesterol (mg) 170
Sodium (mg) 257
Carbohydrate (g) 13
Dietary Fiber (g) 4
Sugars (g) 4
Protein (g) 22
Diabetic Exchanges: 1 carbohydrate, 3 lean meat
TERRIFIC TIDBIT: The browned flour and oil creates a roux that gives the etouffee that deep rich flavor.
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