CRAWFISH ETOUFFEE IV

Crawfish Etouffee IV image

This is a quick and very good Cajun dish that was given to me by my mother.

Provided by Jason Poche

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 2h

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g