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Nutrition Facts
Serving Size 476 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 130
% Daily Value*
Total Fat 15 g 23%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 220 mg 73%
Sodium 1280 mg 53%
Total Carbohydrate 42 g 14%
Dietary Fiber 2 g 8%
Sugars 5 g
Protein 29 g
Vitamin A 20% Iron 20%
Vitamin C 50% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Shrimp and Crawfish Etouffee

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

14 Oz frozen crawfish tails
1 Lb shrimp, peeled and deveined
1/4 cup(s) vegetable oil
1 cup(s) yellow onions, diced
1/2 cup(s) celery, diced
1 cup(s) green bell peppers, diced
1 Tbsp garlic, minced
3 Tbsp all purpose flour
1 Tbsp H-E-B Texas Originals Cajun Seasoning
1/2 Tbsp Louisiana Hot Sauce
2 Tbsp Worcestershire Sauce
14 1/2 Oz H-E-B Diced Tomatoes
2 cup(s) H-E-B Chicken Broth
2 cup(s) H-E-B Instant Rice
1/4 cup(s) heavy cream
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Thaw crawfish and shrimp under cool running water. Drain and pat dry. Set aside.
Place a large, heavy bottom pot over medium heat for 3 to 4 minutes. Add vegetable oil then onions, celery, bell peppers, and garlic. Cook 3 to 4 minutes. Stir in flour until combined, reduce heat to low and cook 2 to 3 minutes.
Add shrimp and crawfish to pot and stir until shrimp are half cooked, about 2 to 3 minutes. Add in Cajun seasoning, hot sauce, and Worcestershire sauce. Stir to combine.
Add diced tomatoes and then pour in chicken broth in a thin stream while stirring to remove any lumps of flour. Raise heat to medium and bring to a simmer.
While mixture is coming to a simmer, make rice according to package directions and hold to keep warm.
When seafood mixture comes to a simmer, stir constantly to thicken and prevent sticking, about 3 minutes. Pour in heavy cream, stir to combine and cook 1 minute. Serve over rice.


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