Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
84
Calories
3g
Protein
1g
Fat
20g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- ½ gallon (2 liters ) water
- 2 tbsp cayenne pepper
- 2 tbsp dried dill weed
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 3 tbsp salt
- 2 tbsp paprika
- 2 tbsp black pepper
- 2 tsp ground cinnamon
- Lemon zest
- 1 pound (450 g) purged live craw/crayfish
Directions
1
Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.
2
Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.
3
Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking.
4
Drain through a colander and serve.
Recipe sourced from
wikibooks