Crawfish Etouffée
http://www.eatingwell.com/recipes/crawfish_etouffee.html
From EatingWell: September/October 2012Literally translated as “smothered” and pronounced ay-TOO-fay, the crawfish recipe is typically a saucy stew served over rice. In this healthy recipe from chef Patrick Mould, the tasty crustaceans (use shrimp if you can’t find crawfish) are smothered in a sauce made with plenty of onions, garlic and Cajun seasoning.
4 servings, about 1 cup each | Active Time: 45 minutes | Total Time: 45 minutes
Ingredients
- 2 tablespoons canola oil
- 3 cups minced onions (2 large onions)
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh thyme
- 1 tablespoon all-purpose flour
- 1 cup reduced-sodium chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1 pound cooked cleaned crawfish tail meat or chopped shrimp
- 1/4 cup chopped scallions
- 2 tablespoons chopped parsley
Preparation
- Heat oil in a large saucepan over medium heat; add onions and garlic and cook, stirring frequently, until the onions start to become translucent, 8 to 10 minutes. Add thyme and flour and cook, stirring, for 1 minute. Stir in broth, Cajun seasoning, paprika and hot sauce. Cook until the mixture thickens slightly, 2 to 3 minutes. Stir in crawfish (or shrimp). Bring to a gentle simmer, cover and cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in scallions and parsley.
Nutrition
Per serving : 204 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 151 mg Cholesterol; 10 g Carbohydrates; 21 g Protein; 2 g Fiber; 277 mg Sodium; 553 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 1/2 vegetables, 3 lean meat, 1 fat