CRAWFISH ETOUFFEE RECIPE - (4.5/5)

Crawfish Etouffee Recipe - (4.5/5) image

Provided by CindyMac

Number Of Ingredients 14

1/2 cup vegetable oil
1/2 cup margarine
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced celery
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, celery 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.