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

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.