Tender Louisiana crawfish is simmered with onion, green pepper, and garlic in a light roux making this a delicious healthy Crawfish Etouffee recipe. This easy etouffee recipe for a popular Louisiana staple will quickly become part of your favorite Cajun recipe repertoire. Serve over rice.
| Servings 4 (1 cup) servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 1 cup fat-free chicken broth
- 1/2 cup green bell pepper chopped
- 1 tablespoon paprika
- 1 pound Louisiana crawfish tails rinsed and drained
- salt and pepper to taste
- 1 bunch green onions stems only, finely chopped
Ingredients
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Instructions
- In large nonstick skillet coated with nonstick cooking spray, heat oil and stir in flour. Cook over medium heat until light brown, about 6-–8 minutes, stirring con¬stantly.
- Add onion, green pepper, and garlic, and sauté until tender, about 5 minutes.
- Gradually add broth and stir until thickened. Add paprika and crawfish, and bring to boil, reduce heat, cover, and cook about 10 minutes, stirring occasionally. Season to taste. Stir in green onions before serving.
Nutritional Info
Per Serving: Calories 220, Calories from fat (%) 36, Fat (g) 9, Saturated Fat (g) 1, Cholesterol (mg) 155, Sodium (mg) 217, Carbohydrate (g) 13, Dietary Fiber (g) 4, Sugars (g) 4, Protein (g) 22 Diabetic Exchanges: 1 carbohydrate, 3 lean meat
Terrific Tip: The browned flour and oil create a roux that gives the easy crawfish etouffee deep rich flavor.
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