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Ingredients
US|METRIC
5 SERVINGS
- 1/4 lb. crawfish (cooked, heads and shells from the tails)
- 1/2 lb. unsalted butter
- 1 Tbsp. brandy
- 4 lb. crawfish (3 to ,heads and shells from tails)
- 1/4 cup safflower (grapeseed or other neutral oil)
- 1 fennel bulb (chopped with fronds)
- 2 carrots (large, chopped)
- 2 cups chopped onion
- 4 garlic cloves (chopped)
- 1 oz. dried matsutake mushrooms (optional)
- 6 oz. tomato paste (1 can)
- 1 cup dry vermouth
- 5 bay leaves
- 6 Tbsp. butter (crawfish, divided, see above)
- 1/3 cup chopped onion
- 2 Tbsp. vermouth (or brandy)
- 5 cups crawfish (broth, see above)
- 1/3 cup rice
- 1 lb. crawfish (meat)
- 2 Tbsp. heavy cream (or to taste)
- salt (to taste)
- dill (Chopped, optional)
- parsley (or chives for garnish, optional)
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NutritionView More
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950Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories950Calories from Fat520 |
% DAILY VALUE |
Total Fat58g89% |
Saturated Fat33g165% |
Trans Fat |
Cholesterol655mg218% |
Sodium1170mg49% |
Potassium2090mg60% |
Protein76g |
Calories from Fat520 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A140% |
Vitamin C50% |
Calcium20% |
Iron40% |
* 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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