Crawfish Etoufee

1 hours Prep: 30 minutes Cook: 1 hours

322 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/2	cup	margarine
2	each	green bell peppers	chopped
2	Ribs	celery	chopped
1	large	onion	chopped
3	Cans	soup, cream of mushroom
1	pound	crawfish tails
2	Cans	tomatoes, canned	with green chiles, diced, undrained
1	x	rice, white	cooked

Directions

In large pot or cast-iron Dutch oven, melt margarine and sauté peppers, celery and onion.

Add soup and cook over low heat, stirring occasionally, 20 to 30 minutes.

Add crawfish tails and cook 30 to 40 minutes more.

Add tomatoes and their liquid and stir to blend completely.

Serve over rice in individual serving bowls.

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Nutrition Facts

Serving Size 239g

Amount per Serving

Calories 322 68% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 151mg	50%
Sodium 416mg	17%
Total Carbohydrate 6.0g	2%
Dietary Fiber 2.0g	7%
Sugars 3.0g
Protein 20.0g	40%

Vitamin A	26%		Vitamin C	86%
Calcium	9%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Pasta with Broccoli and Garlic

I used a whole wheat blend of pasta/spaghetti. I cut back some on the olive oil and used smart balance blend instead of butter. I also only used 1 tsp of the crushed red pepper for my children's palate and it seemed fine. I usually save some of my pasta water as a way to decrease the stickiness of my pasta if it has to sit around while I am finishing some other part of the recipe, which I added and didn't seem to diminish the flavor of the dish. Everyone liked it.

Reviewed by jfo