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13Ingredients
40Minutes
500Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. butter
- 1/2 cup green bell pepper (diced)
- 1/2 cup diced celery
- 1 cup yellow onion (diced sweet)
- 1 lb. crawfish (cooked, tail meat)
- 2 cloves garlic (minced)
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. paprika
- 2 cups long grain rice (cooked according to package directions)
- 3/4 cup seafood stock
- 1 tsp. fresh lemon juice
- fresh parsley (Garnish: chopped, optional)
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NutritionView More
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500Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories500Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium790mg33% |
| Potassium630mg18% |
| Protein25g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Amy 4 years ago
I really wanted to like this recipe but it came out rather bland and mushy. The cooking method of fully cooking the rice and then adding it to the stock and cooking it another 10 minutes did not help the mush factor. I would try this again but I would use the stock as the cooking liquid for the rice, stir the cooked veg & crawfish directly into that and amp up the spices for more depth of flavor.
Sullivan 6 years ago
It turned out great. I used chicken broth instead of seafood stock and used a lot more spices than directed.
Melanie B. 7 years ago
Just too plain. Even added tomato paste to bump up the flavor but only helped a little