Sunday, April 18, 2010

Recipe of the Week April 19

I will be posting a new recipe each week as long as I can think of new recipes. I dont eat "diet" food and refuse to make any changes I wont do for the rest of my life, so these are my everyday recipes that I eat on a daily basis, they may not be as healthy as a salad with chicken every night, but they are MUCH lower in calorie count than the original versions and they are the types of food Ive eaten while loosing my weight.
This is what we had for dinner tonight. Enjoy.

Crawfish Etoufee:

1 package crawfish tails
1 Tsp olive oil
1 medium onion
1/2 bellpepper
1-2 stalks celery
2 cloves garlic
1 &1/2 tbs real butter
4 tbs flour
1 can reduced sodium chicken broth
1 can rotel
3 cans water (use rotel can)
1/2 small can tomato sauce
Tonys seasoning
Cooked rice - Brown or White

Saute onion, bellpepper, celery in olive oil on med heat until translucent. Add garlic and saute for another minute. Dont burn the garlic, it will be bitter. Next, add butter and flour to the mix to make a roux on top of the veggies. Cook for a coulple of minutes to get the raw flour taste out then add 2/3 can of chicken broth and can of rotel. Mix well and add the water and some Tonys. Bring to a boil and lower to a simmer. (Flour wont thicken unless broght to a boil first). Simmer for 15 minutes then add the crawfish. Simmer with a lid on for another 30-45 minutes. Remove lid, adjust seasoning and let cook without lid to thicken if needed or add water if too thick. Serve over 1/3 cup rice if you are female, 1/2 if you are a man (yes measuring here is important esp for starch) Serve with salad or nonstarchy veggies.

This dish usually requires an enitre stick of butter. I have reduced the fat content from 1/2 cup to 1 tbs butter and 1 tsp olive oil.

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