Glenda's Crawfish Etouffee

Name: Glenda's Crawfish Etouffee
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 8 servings
Ingredients: 1 stick margarine; 1 cup finely chopped onions; 1/2 cup finely chopped celery; 1/2 cup finely chopped bell peppers; 1 teaspoon garlic, finely chopped; 2 pounds Louisiana crawfish tails; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; Cooked rice, for serving

Recipe courtesy of Glenda's Creole Kitchen

Show: Road Trip with G. Garvin

Episode: Best of the Bayou

Glenda's Crawfish Etouffee

0 Reviews

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

236

Total Fat

13

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

1

Sugar

1

Protein

19

Cholesterol

129

Sodium

165

Total: 50 min
Prep: 15 min
Cook: 35 min

Level: Easy
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

236

Total Fat

13

Saturated Fat

2

Carbohydrates

10

Dietary Fiber

1

Sugar

1

Protein

19

Cholesterol

129

Sodium

165

Total: 50 min
Prep: 15 min
Cook: 35 min

Ingredients

1 stick margarine

1 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped bell peppers

1 teaspoon garlic, finely chopped

2 pounds Louisiana crawfish tails

1 teaspoon garlic powder

1 teaspoon cayenne pepper

Cooked rice, for serving

Directions

Melt the margarine, and then saute the onions, celery, bell peppers and garlic until tender. Add the crawfish tails, garlic powder and cayenne and continue cooking for 20 minutes longer. Serve over rice.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.