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Crawfish Etouffee IV

By: Jason Poche

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

Rate/Review | Read Reviews (26)

What to Drink?
	Chardonnay
	Beer

Prep Time:
1 Hr

Cook Time:
1 Hr

Ready In:
2 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup vegetable oil
1/2 cup margarine
1 cup diced onion
1/2 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

Directions

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