Crawfish Etouffee Iv

Name: Crawfish Etouffee Iv
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

11 ingredients

3 steps

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

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.