Fish

Crawfish, Shrimp and Lump Crabmeat Etouffee is for Dinner.

Crawfish, Shrimp and Lump Crabmeat Etouffee takes 15 minutes to prepare.

Crawfish, Shrimp and Lump Crabmeat Etouffee takes 65 minutes to cook.

Crawfish, Shrimp and Lump Crabmeat Etouffee makes 8 servings.

The ingredients for Crawfish, Shrimp and Lump Crabmeat Etouffee are:

1/2 cup butter
2 onions chopped
2 stalks celery finely chopped
2 1/2 cups lower-sodium chicken broth
1/4 cup flour
3 lbs total any combination of shrimp (pealed and deveined), lump crabmeat, and crawfish tailmeat
3 tbsp lemon juice
1/2 tsp salt
cayenne pepper to taste
2 tsp Tabasco sauce
1/4 chopped green onion tops
1/4 cup chopped parsley
3 cups cooked rice

Here is how you make Crawfish, Shrimp and Lump Crabmeat Etouffee:

Melt butter in heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutesWhisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat and simmer until thickened, about 30 minutes.Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne pepper and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes.Serve over rice. Serves 8Number of Servings: 8Recipe submitted by SparkPeople user AIMEELIZ1.

The nutritional information for Crawfish, Shrimp and Lump Crabmeat Etouffee is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 319.1

• Total Fat: 14.0 g
• Cholesterol: 182.9 mg
• Sodium: 774.4 mg
• Total Carbs: 22.9 g
• Dietary Fiber: 2.0 g
• Protein: 24.5 g