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  Top » Catalog » FOOD » Frozen Meals » Etouffee » 9330262201 Thursday May, 23 2013  
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Bayou Magic Mardi Gras King Cake Mix with Filling - Small
Bayou Magic Mardi Gras King Cake Mix with Filling - Small
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$41.40
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Chef John Folse Louisiana Crawfish Etouffee

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Chef John Folse



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$ 18.49
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$ 22.49
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Manufacturer: Chef John Folse
Part Number: 9330262201
 
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Chef John Folse Louisiana Crawfish Etouffee
UPC: [9330262201]

$ 18.49

Chef John Folse & Company Sweet Louisiana Crawfish Etouffee Many etouffees with an origin from deep in the swamps of Louisiana start with a darker roux than the Creoles of New Orleans. This nutty-flavored concoction is what gives the Cajun etouffees, as this fantastic version with crawfish, their unique flavor you just don't find outside Louisiana.

Chef John Folse uses a Creole Blonde Roux and notes that many people use only onions and butter as the base. Such is the variety of all types of Cajun food, and people of south Louisiana (Cajun and non-Cajun alike) can get into spirited debates over the issue of whether to use a roux in étouffée.

The French word "etouffee" means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and, in some cases, meat or game. Though more Creole in origin, etouffees are found throughout Cajun country.

Nutrition Facts    
Serving Size: 1/2 Cup (114g /4OZ)    
Servings Per Container: 7  
Size: 28 OZ (1 LB 12 OZ)    
 Amount Per Serving  Mix
 Calories      90 
 Calories from Fat      40  blank
    %  Daily  Value 
 Total Fat   4.5g   7
   Saturated Fat   1g  4
   Trans Fat   0g 
 Cholesterol   25mg   9
 Sodium   510mg   2
 Total Carb.   7g   2
   Dietary Fiber   <1g  2
   Sugars   0g     
 Protein   5g     
Vitamin A    2
Vitamin C    2
Calcium    4 blank %
Iron    4 blank %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Dietary Fiber 2,000  2,500
 Total Fat   Less than   65g 80g
 Sat Fat   Less than   20g 25g
 Cholesterol   Less than   300mg 300mg
 Sodium   Less than   2,400mg 2,400mg
 Total Carbohydrate     300g  375g
   Dietary Fiber     25g  30g

Ingredients: Water, Crawfish, Onions, Celery, Dark Roux With Vegetables [Wheat Flour, Soybean Oil, Onions, Bell Peppers, Celery, Partially Hydrogenated Palm Oil, Preservative (Water, Propylene Gycol, Sodium Benzoate, Methyl & Propyl, Paraben, Citric Acid)], Butter Flavored Roux [Wheat Flour, Buttery Topping Oil, (Partially Hydroegenated Soybean Oil, Hydrogenated Soybean Oil, Salt, Lecithin, Artificial Flavor, TBHQ & Citric Acid To Protect Flavor, Beta Carotene For Color), Partially Hydroegnated Palm Oil, Preservative (Water, Propylene Glycol, Sodium Benzoate, Methyl & Propyl Paraben, Citric Acid)], Buttery Oil [Partially Hydroegnated Soybean Oil, Hydrogneated Soybean Oil, Salt, Lecithin, Artificial Flavor, TBHQ & Citric Acid To Protect Flavor, Beta Carotene For Color], Modified Corn Starch, Salt, Crawfish Base [Baked Crawfish, Salt, Flavoring, Potato Flour, Autolyzed Yeast, Tomato Paste, Unsalted Butter (Crem, Flavorings), Corn Oil And Whey], Tomato Sauce [Tomato Puree, Salt, Red Pepper, Dehydrated Onions, Dehydrated Garlic, Natural Flavor, Citric Acid], Tomato Paste, Green Onions, Parlsey, Hot Sauce [Peppers, Vinegar, Salt], Spices.


 



Directions

HEATING/COOKING INSTRUCTIONS

STOVE TOP

  1. Place bag in boiling water for 15 to 20 minutes. 
  2. Remove from water, cut bag and serve over rice.

MICROWAVE

  1. Remove bag from plastic tub and place in a microwave-bag to allow steam to escape. 
  2. Cut several 1/2 inch slits on top side of bag to allow steam to escape.
  3. Microwave on high for 10 minutes. 
  4. Check for even heating. 
  5. Open bag and serve over rice.

CAUTION:

Carefully cut bag when removing hot food to avoid burns.

Recipe #1

Recipe #2


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