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This is a quick and very good Cajun dish that was given to me by my mother.
Ingredients
- ½ cup vegetable oil
- ½ cup margarine
- 1 cup diced onion
- ½ 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
Step 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.
Step 2
Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat43g | 55% |
| Saturated Fat8g | 39% |
| Cholesterol81mg | 27% |
| Sodium1406mg | 61% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber1g | 4% |
| Total Sugars4g | |
| Protein14g | |
| Vitamin C15mg | 74% |
| Calcium77mg | 6% |
| Iron3mg | 16% |
| Potassium376mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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