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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. diced onion
- 1/4 c. diced green bell pepper
- 2 tsp diced garlic
- 1/2 c. minced fresh parsley
- 1 c. dry white wine
- 28Â 1/2 ounce diced tomatoes
- 2 c. water
- 2 lb peeled crawfish tails
- 1/4 c. minced fresh basil
- 1 lb warm cooked thin spaghetti
- 1 c. freshly grated Parmesan
Direcciones
- In a Dutch oven, heat oil over medium heat. Add in onions, peppers, and garlic. Saute/fry about 5 min. Stir in parsley, wine, tomatoes, and water. Bring to a boil. When it starts boiling put in crawfish. Reduce heat and let simmer 45 min. Stir in fresh basil. Serve over cooked spaghetti and sprinkle with Parmesan.
- Serves: 4 - 6
- My grandmother was from Louisiana. This was the way she made spaghetti. We loved it and still make it today when I can get my hands on fresh crawfish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 834g | |
| Recipe makes 4 servings | |
| Calories 906 | |
| Calories from Fat 183 | 20% |
| Total Fat 20.79g | 26% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 767mg | 32% |
| Potassium 1539mg | 44% |
| Total Carbs 102.64g | 27% |
| Dietary Fiber 7.5g | 25% |
| Sugars 11.94g | 8% |
| Protein 64.59g | 103% |
