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Flavorful Crawfish Etouffee

 Flavorful Crawfish Etouffee
This dish is a pleasure to serve because it's attractive as well as tasty.
8 ServingsPrep: 5 min. Cook: 1-1/2 hours

Ingredients

  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup canola oil
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 1 can (15 ounces) tomato sauce
  • 1 cup water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon lemon juice
  • 3/4 teaspoon Creole seasoning
  • 2 pounds frozen cooked crawfish tails, thawed
  • Hot cooked rice

Directions

  • In a Dutch oven, whisk flour and oil until smooth. Cook over
  • medium-high heat for 5 minutes, whisking constantly. Reduce heat to
  • medium; cook and stir 10 minutes longer or until mixture is
  • reddish-brown.
  • Add the green pepper, onion and celery; cook and stir for 5 minutes.
  • Add the tomato sauce, water, Worcestershire sauce, garlic powder,
  • paprika, lemon juice and Creole seasoning. Bring to a boil. Reduce
  • heat; cover and simmer for 45 minutes.
  • Stir in crawfish and heat through. Serve with rice. Yield: 8

2 of 2

Flavorful Crawfish Etouffee (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 serving (calculated without hot cooked rice) equals 269 calories, 15 g fat (2 g saturated fat), 155 mg cholesterol, 451 mg sodium, 11 g carbohydrate, 2 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.