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Crawfish Etouffee IV

4

120 min

Crawfish Etouffee IV

Crawfish Etouffee IV Photo 1

Time

120 min

Serving

6 persons

Calories

501

Rating

4.00★ (50)

Cuisine

Author: Victoria Buriak
This is a quick and very good Cajun dish that was given to me by my mother.

Ingredients

  • vegetable oil: 0.5 cup
  • margarine: 0.5 cup
  • onion: 1 cup (diced)
  • green bell pepper: 0.5 cup (diced)
  • garlic: 1 Tbsp (minced)
  • crawfish: 1 pound (peeled)
  • condensed cream of mushroom soup: 3 cans (10.75 ounce cans)
  • tomatoes with green Chili peppers: 1 can (10 ounce can, diced)
  • parsley: 1 Tbsp (dried)
  • salt: (to taste)
  • ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Crawfish Etouffee IV Photo 21
Crawfish Etouffee IV Photo 32
Crawfish Etouffee IV Photo 43
  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.
    Crawfish Etouffee IV Photo 2
  2. Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
    Crawfish Etouffee IV Photo 3
  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.
    Crawfish Etouffee IV Photo 4

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