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Crawfish Etouffee II

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.3131
Energy (kCal)1749.793
Carbohydrates (g)68.7688
Total fats (g)119.9739
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 45 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil and butter in a large skillet over medium high heat. Stir in onion, green onion, green pepper and celery; cook until transparent. Mix in crawfish and tomato paste; cook for 10 minutes. | 2. Pour chicken broth into skillet. In a small bowl, dissolve cornstarch in water. Stir dissolved cornstarch into crawfish mixture and cook until thickened, about 35 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 4 tablespoons 468.92800000000005 0.0 0.0 54.4
    butter 1/2 cup 684.0 31.428 21.372 57.6
    green onion 2 bunches chopped - - - -
    onion 1 diced 60.0 14.01 1.65 0.15
    green bell pepper 1/4 cup chopped 7.2975 1.5985 0.2502 0.0938
    celery 2 stalks chopped 20.48 3.8016 0.8832 0.2176
    crawfish 1 pound peeled 349.0675 0.0 72.3975 4.3067
    tomato paste 1 teaspoon 4.51 1.04 0.2376 0.0258
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    water 1 tablespoon 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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