Crawfish Etouffee IV

Name: Crawfish Etouffee IV
Total time: 60 min
Yield: 6 Servings
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

Cost $30, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$30

Crawfish Etouffee IV

Cost $30, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$30

INGREDIENTS

Base
- ½ cup vegetable oil
- ½ cup margarine
Vegetables and spices
- 🧅 1 cup diced onion
- ½ cup diced green bell pepper
- 🧄 1 tablespoon minced garlic
Seafood
- 1 pound peeled crawfish
Canned goods
- 3 (10.75 ounce) cans condensed cream of mushroom soup
- 🍅 1 (10 ounce) can diced tomatoes with green chile peppers
Seasoning
- 1 tablespoon dried parsley
- 🧂 Salt to taste
- Ground black pepper to taste

STEPS

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

NUTRIENTS

Per 1 serving

🔥

501

Calories

14
Protein
16
Carbs
43
Fats

💡 Serve with freshly cooked rice for a complete meal.You can adjust the spice level by using more or less diced chile peppers.Freeze leftovers for up to 3 months to enjoy a quick meal later.