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    You are in: Home / Recipes / Crawfish Etouffee Recipe
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    Crawfish Etouffee

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on August 15, 2001

      I hardly think you can call a recipe a classic if you are using cornstarch instead of making a dark roux. you should read up about this great classic recipe?

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    • on January 31, 2010

      Being from South Louisiana, this ettoufee is not a classic creole/cajun dish. ettouffee does not use tomoto paste, chicken broth or cornstarch. It uses roux. The redish color comes from the crawish fat on the tails and the roux mix.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2004

      I think perhaps a roux and some spices would have helped this dish. It tasted good, but was a little bland. It smelled great while cooking, and looked nice too, just needs to be kicked up a notch!

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    • on September 23, 2002

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    Nutritional Facts for Crawfish Etouffee

    Serving Size: 1 (248 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 316.0
     
    Calories from Fat 230
    72%
    Total Fat 25.6 g
    39%
    Saturated Fat 11.1 g
    55%
    Cholesterol 121.6 mg
    40%
    Sodium 374.8 mg
    15%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.6 g
    10%
    Protein 13.7 g
    27%

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