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Crawfish Etouffee IV Recipe

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Crawfish Etouffee IV Recipe

Directions

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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
  • Methods :

  • 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.

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