Directions:
- Melt butter in a large skillet over medium heat. Once butter stops bubbling, add the garlic and cook about 2 minutes. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
- Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux.
- Add heavy cream and bring to low simmer. Add the parmesan and Velveeta cheese and stir until creamy.
- Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
- Serve over al dente penne pasta and garnish with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.77 Kcal (2180 kJ) | ||
| Calories from fat | 305.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.98g | 52% | |
|---|---|---|---|
| Cholesterol | 208.13mg | 69% | |
| Sodium | 718.28mg | 30% | |
| Potassium | 304.88mg | 6% | |
| Total Carbs | 15.39g | 5% | |
| Sugars | 3.86g | 15% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 38.79g | 78% | |
| Vitamin C | 1.7mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 282.3mg | 28% | |
| Amount Per 100 g | |||
| Calories | 198.51 Kcal (831 kJ) | ||
| Calories from fat | 116.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 52% | |
|---|---|---|---|
| Cholesterol | 79.34mg | 69% | |
| Sodium | 273.8mg | 30% | |
| Potassium | 116.22mg | 6% | |
| Total Carbs | 5.87g | 5% | |
| Sugars | 1.47g | 15% | |
| Dietary Fiber | 1.64g | 17% | |
| Protein | 14.79g | 78% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.4mg | 5% | |
| Calcium | 107.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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