Directions:
- Prepare rice according to package directions.
- Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
- Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
- Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.
- Note: To freeze, divide étouffée evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1722.67 Kcal (7212 kJ) | ||
| Calories from fat | 562.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.54g | 96% | |
|---|---|---|---|
| Cholesterol | 788.66mg | 263% | |
| Sodium | 957.23mg | 40% | |
| Potassium | 1275.61mg | 27% | |
| Total Carbs | 184.33g | 61% | |
| Sugars | 15.61g | 62% | |
| Dietary Fiber | 16.91g | 68% | |
| Protein | 102.67g | 205% | |
| Vitamin C | 157.6mg | 263% | |
| Vitamin A | 3.5mg | 118% | |
| Iron | 53.7mg | 298% | |
| Calcium | 196.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 142.64 Kcal (597 kJ) | ||
| Calories from fat | 46.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 96% | |
|---|---|---|---|
| Cholesterol | 65.3mg | 263% | |
| Sodium | 79.26mg | 40% | |
| Potassium | 105.63mg | 27% | |
| Total Carbs | 15.26g | 61% | |
| Sugars | 1.29g | 62% | |
| Dietary Fiber | 1.4g | 68% | |
| Protein | 8.5g | 205% | |
| Vitamin C | 13mg | 263% | |
| Vitamin A | 0.3mg | 118% | |
| Iron | 4.4mg | 298% | |
| Calcium | 16.2mg | 20% | |
* 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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