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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crawfish Étouffée

Source: dLife

Cooked crawfish in a savory, spicy stew of vegetables served over rice.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	190.0

Total Carbs	10.7 g

Dietary Fiber	1.8 g

Sugars	3.6 g

Total Fat	6.9 g

Saturated Fat	1.2 g

Unsaturated Fat	0.4 g

Potassium	160.6 mg

Protein	20.2 g

Sodium	143.2 mg

Dietary Exchanges 6.9 Fat, 1.1 Vegetables, 0.1 Fruits, 0.2 Starch, 2.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup fresh chopped onion 0.25
0 1/4 each chopped green bell peppers 0.5
0 1/2 tsp minced garlic 2.0
2 tbsp margarine 2.0
2 tbsp white all purpose flour 1.0
1 lb crawfish 1.0
1 cup cold water 1.0
1 pinch ground cayenne (red pepper) 1.0
1 pinch Worcestershire sauce 1.0
1 pinch salt and pepper 1.0
1 each fresh lemons 0.3333
0.3333 cup fresh chopped green onion

Directions

Use a large skillet coated with nonstick cooking spray, sauté the onions, green pepper, and garlic in the margarine until tender.
Stir in the flour, and cook for 1 minute.
Add the crawfish tails and water.
Cover and simmer over low heat for 10 minutes.
Add the cayenne peppers, worcestershire sauce, salt, pepper, and lemon juice.
Add the green onions, and cook for 5 minutes longer.
If the mixture is thick, add more water, and serve with cooked rice.