Crawfish Etouffee IV

Crawfish Etouffee IV

A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.

Rated 4.7 from 36 votes

Prep Time

1H

Total Time

2H

Servings

6 servings

What You Need

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

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Instructions

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.

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