Recipe Details
Ingredients
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1cupbutter
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2tablespoonsall-purpose flour
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2onions, minced
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1green bell pepper, diced
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3clovesgarlic, diced
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16ouncescleaned crawfish tails
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1cupwater, or as needed
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1teaspoonground cumin
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⅛teaspoonWorcestershire sauce
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⅛teaspoonhot sauce
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salt and pepper to taste
Cooking Directions
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In a stockpot, melt butter over medium heat until bubbling. Add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
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Stir in onions and bell peppers; sauté for 10 minutes, or until onions are translucent. Add garlic and sauté for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a consistency that’s a little thicker than soup. Season with cumin, Worcestershire sauce, hot sauce, salt, and pepper. Reduce the heat and simmer for 10 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories535 | |
| % Daily Value * | |
| Total Fat 48g |
61% |
| Saturated Fat 29g |
147% |
| Cholesterol 242mg |
81% |
| Sodium 421mg |
18% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 2g |
5% |
| Total Sugars 3g |
|
| Protein 18g |
35% |
| Vitamin C 27mg |
30% |
| Calcium 83mg |
6% |
| Iron 2mg |
10% |
| Potassium 390mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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