Easy Crawfish Etouffee Recipe

Ingredients

• 0.5 cup vegetable oil
• 0.5 cup margarine
• 1 cup diced onion
• 0.5 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

Instructions

1. In a large stock pot (8 quart), heat vegetable oil and margarine over medium heat. Sauté onions, bell pepper, and garlic until the onions become translucent.
2. Add the crawfish to the sautéed vegetables and cook for approximately 5 minutes. Add a splash of water as needed to keep the crawfish moist while cooking.
3. Stir in the mushroom soup and diced tomatoes. Bring the mixture to a boil, then reduce heat and simmer for 30 minutes. Stir in fresh parsley after 10 minutes of simmering. Season with salt and pepper to taste. Add water to thin the sauce to your desired consistency.

Nutrition

• Calories: 501 kcal
• Fat Content: 43 g
• Fiber Content: 1 g
• Sugar Content: 4 g
• Sodium Content: 1406 mg
• Protein Content: 14 g
• Cholesterol Content: 81 mg
• Carbohydrate Content: 16 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g