Search
by Ingredient

Frank's Crawfish

Half starEmpty starEmpty starEmpty starEmpty star

Submitted by hawkmtnlady

YIELD

6 servings

PREP

10 min

COOK

45 min

READY

1 hrs

Ingredients

¼ 59
CUP ML BUTTER
or margarine
1 237
CUP ML TOMATOES
chopped
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
2 473
CUPS ML CRAYFISH
meat *
1 ½ 355
CUPS ML ONIONS
minced
¼ 59
CUP ML PARSLEY LEAVES
chopped
1 5
TEASPOON ML SALT
½ 118
CUP ML CELERY
chopped
½ 2.5
TEASPOON ML BLACK PEPPER
2 2
EACH EACH GARLIC CLOVES
minced
½ 2.5
TEASPOON ML BLACK PEPPER
cayenne
1 5
TEASPOON ML TOMATO PASTE
2 473
CUPS ML RICE
hot cooked
2 473
CUPS ML FISH STOCK

Directions

Melt butter in large saucepan over low heat; remove from heat and stir in flur until smooth.

Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.

Stir in chopped white and green onions, celery and garlic; cook about 10 minutes.

Add tomato paste to fish stock; stir into onion mixture.

Add tomatoes, crayfish, parsley and seasonings; cover and simmer 20 minutes.

Serve over hot rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 251g (8.9 oz)
Amount per Serving
Calories 351 23% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 723mg 30%
Total Carbohydrate 20g 20%
Dietary Fiber 3g 10%
Sugars g
Protein 16g
Vitamin A 17% Vitamin C 22%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe