Ingredients:
- 2 dozen cooked crayfish tails, 6 crawfish reserved, for garnish
- salt and black pepper , to taste
- hot pepper sauce and file powder , to taste for individual servings
Directions:
- In a heavy saucepan over medium heat combine flour with vegetable oil to make roux.
- Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved.
- In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes.
- Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time.
- When proper thickness, add shrimp and cook until opaque. Lower heat and simmer.
- Next add crawfish, crabmeat and oysters. Let simmer for another half hour.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1411.64 Kcal (5910 kJ) | ||
| Calories from fat | 967.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 107.51g | 165% | |
|---|---|---|---|
| Cholesterol | 64.78mg | 22% | |
| Sodium | 2114.1mg | 88% | |
| Potassium | 710.51mg | 15% | |
| Total Carbs | 75.86g | 25% | |
| Sugars | 11.55g | 46% | |
| Dietary Fiber | 7.67g | 31% | |
| Protein | 37.64g | 75% | |
| Vitamin C | 46.4mg | 77% | |
| Vitamin A | 0.8mg | 27% | |
| Iron | 17.9mg | 99% | |
| Calcium | 201.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 167.43 Kcal (701 kJ) | ||
| Calories from fat | 114.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.75g | 165% | |
|---|---|---|---|
| Cholesterol | 7.68mg | 22% | |
| Sodium | 250.75mg | 88% | |
| Potassium | 84.27mg | 15% | |
| Total Carbs | 9g | 25% | |
| Sugars | 1.37g | 46% | |
| Dietary Fiber | 0.91g | 31% | |
| Protein | 4.46g | 75% | |
| Vitamin C | 5.5mg | 77% | |
| Vitamin A | 0.1mg | 27% | |
| Iron | 2.1mg | 99% | |
| Calcium | 23.9mg | 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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