Fish

Crawfish etoufee is for Dinner.

Crawfish etoufee takes several minutes to prepare.

Crawfish etoufee takes several minutes to cook.

Crawfish etoufee makes 4 servings.

The ingredients for Crawfish etoufee are:

4 tsp canola oil
Tony Chachere's lite Creole seasoning, about 2 tsp or to taste
1 lb crawfish tails, peeled (can sub medium peeled, deveined shrimp if crawfish are unavailable)
1 Tbsp sweet paprika
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, minced
2 cups water
1 Tbsp low sodium Worcestershire sauce
1 Tbsp cornstarch mixed with water
1 Tbsp chopped green onion tops
1 Tbsp chopped fresh parsley
pinch cayenne pepper

Here is how you make Crawfish etoufee:

Heat oil in heavy stock pot or Dutch oven (do not use cast iron - it will darken the crawfish). Season crawfish tails generously with Tony's seasoning and a pinch of cayenne. Add paprika to oil. Saute crawfish tails about 5 minutes. Remove crawfish and set aside. To pot, add onino, bell pepper, and garlic. Saute well at least 10 minutes. Return crawfish tails to pot and add 2 cups water and Worcestershire sauce. Stir and simmer slowly about 40 minutes. Check for taste, add more seasoning if necessary. Add mixture of cornstarch and water slowly until slightly thickened. Serve over rice and garnish with green onions and parsley.

The nutritional information for Crawfish etoufee is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.9

• Total Fat: 6.1 g
• Cholesterol: 160.0 mg
• Sodium: 469.7 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 1.5 g
• Protein: 20.9 g