Crawfish Etouffee IV

A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.

• Preparation Time: 60 mins
• Cooking Time: 60 mins
• Total Time: 2 hr
• Calories: 501 Calories

Ingredients

• ½ cup vegetable oil
• ½ cup margarine
• salt to taste
• ground black pepper to taste
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 tablespoon dried parsley
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• ½ cup diced green bell pepper
• 1 pound peeled crawfish

Recipe Instructions

Step 1

In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.

Step 2

Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.

Step 3

Stir in soup and diced tomatoes. Bring to a boil and simmer for 30 minutes. Sprinkle in parsley after about 10 minutes. Salt and pepper to taste while simmering. Water can be added to thin as desired.