Crawfish Etouffée

By angelahon

Crawfish Etouffée

Ingredients

• 2 tablespoons canola oil
• 3 cups minced onions (2 large onions)
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh thyme
• 1 tablespoon all-purpose flour
• 1 cup reduced-sodium chicken broth
• 1 tablespoon Cajun seasoning
• 1 teaspoon paprika
• 1 teaspoon hot sauce
• 1 pound cooked cleaned crawfish tail meat or chopped shrimp
• 1/4 cup chopped scallions
• 2 tablespoons chopped parsley

Preparation

Step 1

1.Heat oil in a large saucepan over medium heat; add onions and garlic and cook, stirring frequently, until the onions start to become translucent, 8 to 10 minutes. Add thyme and flour and cook, stirring, for 1 minute. Stir in broth, Cajun seasoning, paprika and hot sauce. Cook until the mixture thickens slightly, 2 to 3 minutes. Stir in crawfish (or shrimp). Bring to a gentle simmer, cover and cook, stirring occasionally, for 10 minutes. Remove from the heat and stir in scallions and parsley.

Nutrition

Per serving: 204 calories; 9 g fat (1 g sat, 5 g mono); 151 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 21 g protein; 2 g fiber; 277 mg sodium; 553 mg potassium.