Name: Crawfish Etouffee IV
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: Vegetable oil - ½ cup; Margarine - ½ cup; Diced onion - 1 cup; Diced green bell pepper - ½ cup; Minced garlic - 1 tablespoon; Peeled crawfish - 1 pound; Condensed cream of mushroom soup - 3 (10.75 ounce) cans; Diced tomatoes with green chile peppers - 1 (10 ounce) can; Dried parsley - 1 tablespoon; Salt to taste - 1 tablespoon; Ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Crawfish Etouffee IV

1. Vegetable oil - ½ cup

2. Margarine - ½ cup

3. Diced onion - 1 cup

4. Diced green bell pepper - ½ cup

5. Minced garlic - 1 tablespoon

6. Peeled crawfish - 1 pound

7. Condensed cream of mushroom soup - 3 (10.75 ounce) cans

8. Diced tomatoes with green chile peppers - 1 (10 ounce) can

9. Dried parsley - 1 tablespoon

10. Salt to taste - 1 tablespoon

11. Ground black pepper to taste - 1 tablespoon

How to cook deliciously - Crawfish Etouffee IV

1. Stage

In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.

2. Stage

Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.

3. Stage

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.