Directions:
- Sauté onion in butter in a large skillet until tender. Stir in parsley, crayfish tails and fat, and salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
- If a thicker gravy is desired, dissolve cornstarch in a small amount of water, and stir into mixture. Return mixture to a boil. Reduce heat; continue to simmer, uncovered, until desired thickness is reached.
- Ladle étouffée over rice in individual serving bowls. Garnish each serving with a lemon slice.
- Note: 1 cup butter may be substituted for crayfish fat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1729.1 Kcal (7239 kJ) | ||
| Calories from fat | 931.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 103.52g | 159% | |
|---|---|---|---|
| Cholesterol | 1547.73mg | 516% | |
| Sodium | 695.06mg | 29% | |
| Potassium | 3676.98mg | 78% | |
| Total Carbs | 7.59g | 3% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 185.27g | 371% | |
| Vitamin C | 40.6mg | 68% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 13mg | 72% | |
| Calcium | 393.7mg | 39% | |
| Amount Per 100 g | |||
| Calories | 128.48 Kcal (538 kJ) | ||
| Calories from fat | 69.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 159% | |
|---|---|---|---|
| Cholesterol | 115.01mg | 516% | |
| Sodium | 51.65mg | 29% | |
| Potassium | 273.23mg | 78% | |
| Total Carbs | 0.56g | 3% | |
| Sugars | 0.27g | 15% | |
| Dietary Fiber | 0.14g | 8% | |
| Protein | 13.77g | 371% | |
| Vitamin C | 3mg | 68% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 1mg | 72% | |
| Calcium | 29.3mg | 39% | |
* 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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