Crawfish Étouffée
Crawfish Étouffée is a rich, savory stew from Louisiana, particularly associated with Cajun and Creole cuisines. It features tender crawfish tails smothered in a flavorful roux-based sauce with the 'holy trinity' of onions, celery, and bell peppers, often served over white rice.
🍽️ Nutrition at a glance
This dish is generally high in protein from the crawfish and can be moderately high in fat due to the roux, with a moderate amount of carbohydrates if served with rice. It provides key nutrients like B vitamins, iron, and selenium from the shellfish, with a typical serving ranging from 400 to 600 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 28 g |
| Fat | 16 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Iron | 4.2 mg |
| Vitamin A | 120 mcg |
| Vitamin C | 15 mg |
| Calcium | 120 mg |
| Magnesium | 45 mg |
| Zinc | 3.5 mg |
| Selenium | 28 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, étouffée (French for 'smothered') reflects the French culinary influence in Louisiana, and it's a celebrated dish during crawfish season in the spring. Nutritionally, crawfish is a lean protein source, making the dish a flavorful way to incorporate seafood into a diet.
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AI estimate may be inaccurate · Terms