Directions:
- In a skillet sauté the crawfish tails in 1/4 cup of the butter for 10 minutes.
- In another skillet sauté the green onion and parsley in the remaining butter and blend in the flour.
- Gradually add the cream, stirring constantly, to make a thick sauce.
- Add the sherry, crawfish, salt and cayenne.
- Serve warm in a small crock pot or chafing dish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.08 Kcal (1738 kJ) | ||
| Calories from fat | 247.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.5g | 42% | |
|---|---|---|---|
| Cholesterol | 181.55mg | 61% | |
| Sodium | 231.7mg | 10% | |
| Potassium | 149.2mg | 3% | |
| Total Carbs | 12g | 4% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 17.49g | 35% | |
| Vitamin C | 7.7mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 110.8mg | 11% | |
| Amount Per 100 g | |||
| Calories | 210.95 Kcal (883 kJ) | ||
| Calories from fat | 125.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 42% | |
|---|---|---|---|
| Cholesterol | 92.27mg | 61% | |
| Sodium | 117.76mg | 10% | |
| Potassium | 75.83mg | 3% | |
| Total Carbs | 6.1g | 4% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 8.89g | 35% | |
| Vitamin C | 3.9mg | 13% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 3% | |
| Calcium | 56.3mg | 11% | |
* 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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