Directions:
- Boil crawfish in a large pot of water.
- Drain and cool until crawfish can be handled easily, remove tail and save shells. Refrigerate tail meat.
- Heat oil in large sauce pan or Dutch oven.
- Add crawfish shells, paprika and cayenne. Saute 5 minutes.
- Add water and bring to boil. Reduce heat and simmer 30 minutes.
- Strain liquid into another pan.
- Crush shells to remove remaining liquid and add that liquid. Discard shells.
- Return to heat and add onion, bell pepper, tomato paste, cream and tomato.
- Simmer 1 hour, stirring frequently.
- Add brandy and crawfish tail meat. Simmer 10 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.22 Kcal (533 kJ) | ||
| Calories from fat | 73.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 13% | |
|---|---|---|---|
| Cholesterol | 99.98mg | 33% | |
| Sodium | 74.52mg | 3% | |
| Potassium | 41.83mg | 1% | |
| Total Carbs | 1.28g | 0% | |
| Sugars | 0.48g | 2% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 10.62g | 21% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 20mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.7 Kcal (317 kJ) | ||
| Calories from fat | 43.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.86g | 13% | |
|---|---|---|---|
| Cholesterol | 59.49mg | 33% | |
| Sodium | 44.34mg | 3% | |
| Potassium | 24.89mg | 1% | |
| Total Carbs | 0.76g | 0% | |
| Sugars | 0.29g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 6.32g | 21% | |
| Vitamin C | 3mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 10% | |
| Calcium | 11.9mg | 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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