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Crawfish Étouffée
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 16 minutes
Difficulty: Easy

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
1 1/2 Fat , 1 1/2 Vegetables , 1/2 Starch , 3 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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1 1/2 cup  fresh chopped onion
0 1/4 each  chopped green bell peppers
0 1/2 tsp  minced garlic
2 tbsp  margarine
2 tbsp  white all purpose flour
1 lb  crawfish
1 cup  cold water
1 pinch  ground cayenne (red pepper)
1 pinch  Worcestershire sauce
1 pinch  salt and pepper
1 each  fresh lemons
0.3333 cup  fresh chopped green onion
  1. Use a large skillet coated with nonstick cooking spray, sauté the onions, green pepper, and garlic in the margarine until tender.
  2. Stir in the flour, and cook for 1 minute.
  3. Add the crawfish tails and water.
  4. Cover and simmer over low heat for 10 minutes.
  5. Add the cayenne peppers, worcestershire sauce, salt, pepper, and lemon juice.
  6. Add the green onions, and cook for 5 minutes longer.
  7. If the mixture is thick, add more water, and serve with cooked rice.

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