Crawfish Etouffee

Crawfish Etouffee IV

Crawfish Etouffee

Recipe By:Jason Poche
“This is a quick and very good Cajun dish that was given to me by my mother.”

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s