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Crawfish and Potato Stew
Source: dLife

A hearty and delicious Southern stew.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 350.6
Total Carbs 43.8 g
Dietary Fiber 8.5 g
Sugars 8.6 g
Total Fat 4.7 g
Saturated Fat 2.0 g
Unsaturated Fat 0.5 g
Potassium 1112.1 mg
Protein 28.8 g
Sodium 341.6 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 2 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 each  cooking spray
2 each  Potatoes, with skin, fresh, large 3"-4 1/4"
0 1/2 lb  fresh mushrooms
1 lb  Crayfish, wild, mixed species, raw
2 each  medium garlic cloves
10 oz  frozen green peas
0 1/2 cup  white wine
0 1/4 cup  fresh lemon juice
1 tbsp  butter
0.125 tsp  salt
1 pinch  black pepper
1 pinch  hot pepper sauce
5 each  fresh green onions
  1. Preheat oven to 400 degrees.
  2. Coat the diced potatoes with the cooking spray, place in a baking dish, and bake until soft, about 30 minutes.
  3. Meanwhile, coat a large skillet with the cooking spray and add the mushrooms and cook for 2 to 3 minutes.
  4. Add the crawfish, garlic, and peas, and stir.
  5. Add the wine and lemon juice to the pan and simmer over low heat to reduce the liquid by one half, about 15 minutes.
  6. Add the butter pieces one at a time until the sauce is creamy and slightly thickened. Season with the salt, pepper, and hot sauce.
  7. Place the cooked potatoes on a serving platter.
  8. Pour the seafood mixture over the potatoes. Top with the chopped green onion

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