I scoured the internet trying to find a healthy version of Crawfish Etouffee and well let me just tell you that it is almost impossible to find a healthy version so I created one myself.
So many recipes call for different items and none of them called for all the same items...so what's a girl to do....you guessed it...I put it what I knew Chuck and I would like and well it came out fantastic!
Ingredients
2 medium tomato, cored, seeded, and diced (44)
2 tbsp Brummel & Brown's Spread (90)
1 medium onion,, chopped (44)
2 medium ribs of celery (12)
1 medium green bell pepper (24)
4 tsp minced garlic (20)
1 Green Onion, finely chopped (5)
1 tsp salt (1)
1 tsp black pepper (1)
2 cups chicken broth (30)
2 tbsp parsley (2)
12 oz Boudreaux's Crawfish (280); thawed
1 tsp Cayenne Pepper (6)
1 tsp Old Bay (1)
2 cups grated Cauliflower (60)
Instructions
* Thaw crawfish
* Chop all veggies
* In pot (normal size for cooking pasta) combine tomato, onion, celery, bell pepper, broth and garlic; bring to simmer over medium heat stirring occasionally.
* Add all seasonings; continue to simmer on low heat until veggies start to break down and sauce thickens.
* Add crawfish and let simmer until crawfish is hot; about 5 minutes.
* Cook cauliflower in brummel & brown's for about 4 minutes in separate pan.
* Serve Spicy Creole Crawfish Etouffee over the cauliflower.
Calories: makes 4 servings; 155 calories per serving
Weight Watchers Points: 2 pts per serving
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