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Crawfish Etouffee IV

Cost $30, save $15

Source: Recommended by CookGo

  • 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

1

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.

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.

NUTRIENTS

Per 1 serving

🔥

501

Calories

  • 14g
    Protein
  • 16g
    Carbs
  • 43g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.