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How to Make the Best Crawfish Étouffée

 
How to Make the Best Crawfish Étouffée
Image ©
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $0.49

$0.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 60 minutes

Ready in 60 minutes

8 pescetarian,pescatarian side dish
spoonacular Score:17%

Spoonacular Score: 17%

 

How to Make the Best Crawfish Étouffée could be just the pescatarian recipe you've been looking for. This recipe serves 8. For 49 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 9g of fat, and a total of 128 calories. 1 person were glad they tried this recipe. A mixture of chicken bouillon cubes, flour, pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 1 hour. It is brought to you by Pink When. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. If you like this recipe, you might also like recipes such as Crawfish Jalapeno Cheese Cornbread topped with Crawfish Etouffee, Crawfish Etouffee, and Crawfish Etouffee.

Ingredients

Servings:
1
1  bell pepper
bell pepper
1 Tbsp
1 Tbsp black pepper
black pepper
0.75 stick
0.75 stick butter
butter
2 stalks
2 stalks celery
celery
4
4  chicken bouillon cubes
chicken bouillon cubes
2 lb
2 lb crawfish
crawfish
4 Tbsps
4 Tbsps flour
flour
2 tsps
2 tsps garlic
garlic
1
1  green onion tops
green onion tops
2
2  red white onions
red white onions
1 Tbsp
1 Tbsp parsley
parsley
2 tsps
2 tsps red pepper
red pepper
1 tsp
1 tsp salt
salt
2 cups
2 cups water
water
1  bell pepper
1
bell pepper
1 Tbsp black pepper
1 Tbsp
black pepper
0.75 stick butter
0.75 stick
butter
2 stalks celery
2 stalks
celery
4  chicken bouillon cubes
4
chicken bouillon cubes
2 lb crawfish
2 lb
crawfish
4 Tbsps flour
4 Tbsps
flour
2 tsps garlic
2 tsps
garlic
1  green onion tops
1
green onion tops
2  red white onions
2
red white onions
1 Tbsp parsley
1 Tbsp
parsley
2 tsps red pepper
2 tsps
red pepper
1 tsp salt
1 tsp
salt
2 cups water
2 cups
water

Equipment

sauce pan
sauce pan
sauce pan
sauce pan


Instructions

Read the detailed instructions on Pink When

Price Breakdown

Cost per Serving: $0.49
Ingredient
1 bell pepper
1 tablespoon black pepper
¾ sticks butter
2 stalks celery
4 chicken bouillon cubes
2 pounds crawfish
4 tablespoons flour
2 teaspoons garlic
1 green onion tops
2 red white onions
1 tablespoon parsley
2 teaspoons red pepper
Price
$0.60
$0.18
$0.73
$0.30
$0.34
$0.84
$0.04
$0.12
$0.08
$0.48
$0.15
$0.05
$3.92

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
127 Calories
3g Protein
9g Total Fat
7g Carbs
2% Health Score
Limit These
Calories
127
6%

Fat
9g
14%

  Saturated Fat
5g
35%

Carbohydrates
7g
3%

  Sugar
2g
3%

Cholesterol
41mg
14%

Sodium
870mg
38%

Get Enough Of These
Protein
3g
8%

Vitamin C
24mg
29%

Vitamin A
880IU
18%

Vitamin K
16µg
16%

Manganese
0.23mg
12%

Selenium
6µg
10%

Vitamin B12
0.45µg
7%

Folate
27µg
7%

Copper
0.13mg
6%

Vitamin B6
0.12mg
6%

Phosphorus
60mg
6%

Fiber
1g
5%

Potassium
164mg
5%

Vitamin B1
0.07mg
4%

Vitamin B2
0.07mg
4%

Vitamin E
0.56mg
4%

Magnesium
15mg
4%

Vitamin B3
0.75mg
4%

Iron
0.63mg
4%

Calcium
33mg
3%

Zinc
0.37mg
2%

Vitamin B5
0.24mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need

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