Crawfish Etouffee

photoThis etouffee recipe is easy to throw together on a weeknight. The recipe is adapted from page 151 of the cookbook, Cafe Sassone. It makes 4 servings. Serve over steamed brown rice.






Crawfish Etouffee

2 medium onions, chopped
1 red bell pepper, chopped
1 bunch green onions, sliced
2 tablespoons butter
12 ounces crawfish tails
1/4 cup whole wheat pastry flour
1 (14-ounce) can chopped tomatoes
Cajun seasoning, to taste
black and red pepper

Saute onions, bell pepper, and green onions in butter until translucent. Add crawfish tails and saute 5 more minutes. Sprinkle with flour and cook., stirring, a few more minutes. Add tomatoes, a little water, and seasonings. Cover and let simmer while rice finishes cooking. Serve over rice.

By my calculations: Calories: 235, Total Fat: 7.2g, Sat. Fat: 3.7g, Carb: 25.5g, Fiber: 4.6g, Protein: 18.6g


One thought on “Crawfish Etouffee

  1. Pingback: Whatever | From Fluffy to Fit

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