Crawfish Etouffee IV recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1405.7 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

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

  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.

Recipe Yield

6 servings

Recipe Note

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

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