EatSmarter exclusive recipe

Creole Crawfish Stewwith Okra, Spinach and Potatoes

Creole Crawfish Stew - Creole Crawfish Stew - Fresh and fiery seafood - like a trip to the Caribbean
280 kcal
Creole Crawfish Stew - Fresh and fiery seafood - like a trip to the Caribbean

(1)

Difficulty:moderate
Preparation:60 min
Ready in:60 min
Low-sugar
Vitamin-rich
Mineral-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories280 kcal(14%)
Protein25 g(50%)
Fat11 g(14%)
Carbohydrates18 g(7%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4Onion (about 150 grams)
2small Garlic clove
1red Bell pepper
7 ouncesOkra
9 ouncesSpinach
4waxy Potatoes (about 250 grams)
2 tablespoonsOlive oil
1 ¼ quartsChicken broth
¾ cupsCoconut milk (9% fat)
3 sprigsThyme
2Crawfish tail (each about 250 grams, fresh or frozen
1 bunchScallions
2red Chile pepper
½Limes
Salt
Pepper

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Kitchen shears, 1 Oven rack

Directions

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1 Peel onions and garlic. Halve bell pepper, remove seeds, rinse and pat dry. Finely dice onions, garlic and bell pepper. 
2 Rinse okra and drain.
3 Rinse spinach thoroughly with cold water, drain well and chop coarsely. Peel potatoes and cut into quarters.
4 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.
5 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.
6 Meanwhile, use kitchen shears to cut the crawfish tails, then pry open with your hands and remove the meat.
7 Cut crawfish into bite-sized pieces.
8 Rinse scallions, pat dry and cut diagonally into thin rings. Rinse and dry chile peppers, halve lengthwise, remove seeds and finely chop.
9 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. 
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