Crawfish Etouffee IV recipe
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Ingredients
- ½ cup vegetable oil ½ cup margarine 1 cup diced onion ½ 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
Nutrition Info
- 500.6 caloriescarbohydrate: 16.3 gcholesterol: 81 mgfat: 43 gfiber: 1.2 gprotein: 13.9 gsaturatedFat: 7.7 gservingSize: -sodium: 1405.7 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Crawfish Etouffee IV
Directions
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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.