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Ingredients
1/2 cup butter
2 onions, chopped
2 stalks celery, finely chopped
2 1/2 cups lower-sodium chicken broth
1/4 cup flour
1 pound crawfish tails
3 tablespoons lemon juice
1/2 teaspoon salt
Cayenne pepper
2 teaspoons Tabasco sauce
1 pound peeled and deveined shrimp
1 pound lump crabmeat
1/4 cup chopped green onion tops
1/4 cup chopped parsley
3 cups cooked white rice
Instructions
2 onions, chopped
2 stalks celery, finely chopped
2 1/2 cups lower-sodium chicken broth
1/4 cup flour
1 pound crawfish tails
3 tablespoons lemon juice
1/2 teaspoon salt
Cayenne pepper
2 teaspoons Tabasco sauce
1 pound peeled and deveined shrimp
1 pound lump crabmeat
1/4 cup chopped green onion tops
1/4 cup chopped parsley
3 cups cooked white rice
1. Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
2. Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
3. Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes. Serve over rice. Serves 8.
Relish a Taste of America, "Little Pepper with a Big Story," August 2008.
Nutritional Information
2. Whisk chicken broth and flour until smooth. Add to celery mixture. Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
3. Add crawfish and cook 15 minutes. Add lemon juice, salt, cayenne and Tabasco. Add shrimp and cook until shrimp are cooked, about 5 minutes. Add crabmeat, green onions and parsley and cook 5 minutes. Serve over rice. Serves 8.
Relish a Taste of America, "Little Pepper with a Big Story," August 2008.
Per serving: 340 calories, 13g fat, 228mg chol., 31g prot., 21g carbs., 2g fiber, 770mg sodium.
