Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Corn Oil | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/2 cup corn oil or bacon fat
- 1/3 cup all-purpose flour
- 1 large onion, peeled and chopped
- 1-2 clove garlic, peeled and finely chopped
- 1 stalk celery & leaves, chopped
- 4 scallions, white and green parts chopped seperately
- 1 quart water
- 1/4 cup tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 tablespoons chopped fresh parsley
- 8 allspice berries
- 3 cloves
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- 1/4-1/2 teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 3 lbs uncooked crayfish tails, with fat if available
- hot freshly cooked rice
- =
Directions
Heat the oil in a large, heavy pan.
Add the flour and cook, stirring, to make medium brown roux (the color of peanut butter).
Add the onion, garlic, celery and the white parts of the scallions and cook until softened, stirring occasionally.
Gradually stir in the water, then add the tomato paste, thyme, bay leaf, 4 Tbsp of the parsley, allspice berries, cloves, salt, peppers, cayenne to taste and the lemon juice.
Bring to a boil, stirring well.
Chop about one-quarter of the crawfish tails and add with the fat, if available.
Cover and simmer for 1 hour, stirring occasionally.
Add the remaining whole crawfish tails and simmer, covered for 15 minutes or longer.
Stir in the green parts of the scallions and the remaining parsley.
Serve hot over rice.
NOTE: If available, add 12 or more stuffed crawfish heads (thawed if frozen) 5 minutes before serving.