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    You are in: Home / Recipes / Crawfish, Shrimp and Lump Crabmeat Etouffee Recipe
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    Crawfish, Shrimp and Lump Crabmeat Etouffee

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Ceezie's Note:

    Look for crawfish tails in the freezer section of your supermarket, or use 1 1/2 pounds shrimp and 1 1/2 pounds crab and omit the crawfish. Recipe courtesy of Tabasco guest chef Stanley Dry.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in a heavy pot over medium heat; add onions and celery and cook until softened, about 10 minutes.
    2. 2
      Whisk chicken broth and flour until smooth.
    3. 3
      Add to celery mixture.
    4. 4
      Bring to a boil, reduce heat, and simmer until thickened, about 30 minutes.
    5. 5
      Add crawfish and cook 15 minutes.
    6. 6
      Add lemon juice, salt, cayenne and Tabasco.
    7. 7
      Add shrimp and cook until shrimp are cooked, about 5 minutes.
    8. 8
      Add crabmeat, green onions and parsley and cook 5 minutes.
    9. 9
      Serve over rice.

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    Ratings & Reviews:

    • on February 08, 2012

      45

      This was really simple to make but it was kind of bland. My husband liked it but added a lot of hot sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 06, 2010

      55

      This was good and easy!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crawfish, Shrimp and Lump Crabmeat Etouffee

    Serving Size: 1 (382 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 377.6
     
    Calories from Fat 126
    33%
    Total Fat 14.0 g
    21%
    Saturated Fat 7.7 g
    38%
    Cholesterol 205.6 mg
    68%
    Sodium 857.4 mg
    35%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.7 g
    6%
    Protein 32.9 g
    65%

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