Classic Louisiana Crawfish Etouffee
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
Servings
4(1 cup) servings
Ingredients
  • 2tablespoons olive oil
  • 1 onionchopped
  • 3tablespoons all-purpose flour
  • 1teaspoon minced garlic
  • 1cup fat-free chicken broth
  • 1/2cup green bell pepperchopped
  • 1tablespoon paprika
  • 1pound Louisiana crawfish tailsrinsed and drained
  • salt and pepper to taste
  • 1bunch green onionsstems only, finely chopped
Instructions
  1. 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.

  2. Add onion, green pepper, and garlic, and sauté until tender, about 5 minutes.

  3. 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.
Recipe Notes

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.