4 Serves
99 Mins
Prepare the aromatics by finely dicing onions, celery, and bell peppers using a chefs knife on a cutting board.
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AmericanVitamin K
31 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
78 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
781 mg / 4,700 mgSodium
936 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
31 g / 20 gCholesterol
197 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a large heavy-bottomed pot, melt butter and whisk in flour to create a medium-dark roux, stirring constantly over medium heat.
Add the diced vegetables to the pot and sauté until softened, then stir in the crawfish tails and season with salt, black pepper, and seafood seasoning.
Pour in the fish stock and simmer the mixture over low heat, allowing the sauce to thicken and the flavors to meld together.
Finish the dish with a squeeze of fresh lemon juice and serve hot over steamed rice, garnished with lemon wedges.
1
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Zambian
Nicaraguan