Crawfish Etouffee IV Recipe

Recipesfull introduces to you: Seafood Recipes. (Crawfish Etouffee IV Recipe). This is a quick and very good Cajun dish that was given to me by my mother.

Brief

Prep 1hr

Cook: 1hr

Total: 2hrs

Servings: 6

Yield: 6 servings

Crawfish Etouffee IV Recipe

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) canscondensed 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

Baked Scallops

Dinner

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.

Nutritional Information

Crawfish Etouffee IV Recipe

Servings Per Recipe:6

Calories: 500.6

% Daily Value *

Protein: 13.9g 28%

Carbohydrates: 16.3g 5%

Dietary Fiber: 1.2g 5%

Sugars: 4.1g

Fat: 43g 66%

Saturated Fat: 7.7g 39%

Cholesterol: 81mg 27%

Vitamin A Iu: 1018IU 20%

Niacin Equivalents: 5.3mg 41%

Vitamin B6: 0.2mg 13%

Vitamin C: 14.8mg 25%

Folate: 20.9mcg 5%

Calcium: 76.5mg 8%

Iron: 2.9mg 16%

Magnesium: 36.5mg 13%

Potassium: 375.5mg 11%

Sodium: 1405.7mg 56%

Thiamin: 0.1mg 9%

Calories From Fat: 387.1

*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.