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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 and Potato Stew

Source: dLife

A hearty and delicious Southern stew.

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 4.7 Fat, 0.7 Vegetables, 0.1 Fruits, 2.1 Starch, 2.8 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

Directions

Preheat oven to 400 degrees.
Coat the diced potatoes with the cooking spray, place in a baking dish, and bake until soft, about 30 minutes.
Meanwhile, coat a large skillet with the cooking spray and add the mushrooms and cook for 2 to 3 minutes.
Add the crawfish, garlic, and peas, and stir.
Add the wine and lemon juice to the pan and simmer over low heat to reduce the liquid by one half, about 15 minutes.
Add the butter pieces one at a time until the sauce is creamy and slightly thickened. Season with the salt, pepper, and hot sauce.
Place the cooked potatoes on a serving platter.
Pour the seafood mixture over the potatoes. Top with the chopped green onion