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
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In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
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Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
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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.
