Directions:
- Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.
- Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.
- Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.21 Kcal (616 kJ) | ||
| Calories from fat | 33.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.72g | 6% | |
|---|---|---|---|
| Cholesterol | 170.48mg | 57% | |
| Sodium | 143.69mg | 6% | |
| Potassium | 116.34mg | 2% | |
| Total Carbs | 6.17g | 2% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 1.35g | 5% | |
| Protein | 20.97g | 42% | |
| Vitamin C | 29.5mg | 49% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.2mg | 57% | |
| Calcium | 20.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 65 Kcal (272 kJ) | ||
| Calories from fat | 14.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 6% | |
|---|---|---|---|
| Cholesterol | 75.28mg | 57% | |
| Sodium | 63.45mg | 6% | |
| Potassium | 51.37mg | 2% | |
| Total Carbs | 2.73g | 2% | |
| Sugars | 1.23g | 11% | |
| Dietary Fiber | 0.59g | 5% | |
| Protein | 9.26g | 42% | |
| Vitamin C | 13mg | 49% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 4.5mg | 57% | |
| Calcium | 9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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