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Tuesday, September 29, 2009

Shrimp/ Crawfish Etoufee

2 (12 ounce) packages crawfish tail meat, fully cooked (or 1 1/2 lbs shrimp)
2 tablespoons butter
7 large hot banana peppers, seeded and diced (or 3 bell peppers, any color)
1 large onion, diced
1/2 bunch celery
6 small tomatoes, diced
1 bulb of garlic, pressed
8 ounces tomato sauce
1/2 cup water
1 tablespoon Tony Chachere's Seasoning (or to taste)
2 bay leaves
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, chopped
1Saute onions, peppers, celery, and tomatoes in 2 tablespoons butter in a large cast iron skillet for 8 to 10 minutes or until tender and tomatoes have reduced. Add garlic and saute 2 minutes.
2Add tomato sauce, water and dried seasonings and bring to a boil. Reduce to simmer and add crawfish tails. Return to simmer and cook 3 minutes. Do not overcook crawfish. Add parsley. Remove bay leaves. Serve with rice.

Nutrition Facts
Serving Size 1 (253g)
Recipe makes 8 servings
The following items or measurements are not included below:
7 large hot banana peppers
Tony Chachere's Seasoning
Calories 126
Calories from Fat 36
Amount Per Serving
Total Fat 4.0g
Saturated Fat 2.0g
Monounsaturated Fat 1.0g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 98mg
Sodium 252mg
Potassium 607mg
Total Carbohydrate 9.0g
Dietary Fiber 2.2g
Sugars 4.4g
Protein 14.3g

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