Crawfish Etouffee Iv

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 1/2 cup margarine
• 1 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon minced garlic
• 1 pound peeled crawfish
• 3 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 tablespoon dried parsley
• salt to taste
• ground black pepper to taste

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• in an 8 quart stock pot over medium heat, add vegetable oil and margarine. saute onions, green pepper and garlic until onions are translucent.
• add crawfish to the onion mixture, and cook for 5 minutes. add a little water to keep crawfish moist while cooking.
• 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.