Directions:
- Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth.
- Return to heat and cook, stirring, for 10 minutes, until roux is dark brown.
- Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes.
- Add Tomato paste to fish stock; stir into Onion mixture.
- Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes.
- Serve over hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.25 Kcal (1785 kJ) | ||
| Calories from fat | 138.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 24% | |
|---|---|---|---|
| Cholesterol | 242.24mg | 81% | |
| Sodium | 1023.42mg | 43% | |
| Potassium | 557mg | 12% | |
| Total Carbs | 33.67g | 11% | |
| Sugars | 5.48g | 22% | |
| Dietary Fiber | 4.84g | 19% | |
| Protein | 36.61g | 73% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 5.3mg | 29% | |
| Calcium | 139.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 89.31 Kcal (374 kJ) | ||
| Calories from fat | 28.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.22g | 24% | |
|---|---|---|---|
| Cholesterol | 50.76mg | 81% | |
| Sodium | 214.44mg | 43% | |
| Potassium | 116.71mg | 12% | |
| Total Carbs | 7.05g | 11% | |
| Sugars | 1.15g | 22% | |
| Dietary Fiber | 1.01g | 19% | |
| Protein | 7.67g | 73% | |
| Vitamin C | 3.7mg | 30% | |
| Iron | 1.1mg | 29% | |
| Calcium | 29.2mg | 14% | |
* 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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