Creole Crawfish Stew
with Okra, Spinach and Potatoes
|Saturated Fat Acids||4.8 g|
|Sugar added||0 g|
|Bread exchange unit||1.5|
Peel onions and garlic. Halve bell pepper, remove seeds, rinse and pat dry. Finely dice onions, garlic and bell pepper.
Rinse okra and drain.
Rinse spinach thoroughly with cold water, drain well and chop coarsely. Peel potatoes and cut into quarters.
Heat oil in a pot over medium heat. Sauté onions and garlic until translucent, about 3 minutes. Add bell pepper, okra and potatoes and sauté until just tender.
Pour broth and coconut milk into the vegetable mixture. Rinse thyme, shake dry and add to pot. Bring mixture to a boil, then reduce heat and simmer for about 25 minutes.
Meanwhile, use kitchen shears to cut the crawfish tails, then pry open with your hands and remove the meat.
Cut crawfish into bite-sized pieces.
Rinse scallions, pat dry and cut diagonally into thin rings. Rinse and dry chile peppers, halve lengthwise, remove seeds and finely chop.
After coconut broth has been cooking for 25 minutes, add the scallions, crawfish and spinach to the pot. Bring to a boil, then reduce heat and simmer for another 10 minutes. Squeeze juice from lime half. Season with salt, pepper and lime juice and serve immediately.