CRAWFISH ETOUFFEE IV
This is a quick and very good Cajun dish that was given to me by my mother.
Provided by Jason Poche
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 2h
Yield 6
Number Of Ingredients 11
Steps:
- In an 8 quart stock pot over medium heat, add vegetable oil and margarine. Saute onions, green pepper and garlic until onions are translucent.
- Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.
- 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 : Calories 500.6 calories, Carbohydrate 16.3 g, Cholesterol 81 mg, Fat 43 g, Fiber 1.2 g, Protein 13.9 g, SaturatedFat 7.7 g, Sodium 1405.7 mg, Sugar 4.1 g
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Zidan Koffi
[email protected]Can't wait to try this recipe!
Aamir Munir Shah
[email protected]The recipe was easy to follow and the etouffee turned out great! Thanks for sharing.
M ikram Rind
[email protected]The etouffee was a little bland. I had to add more salt and pepper to taste.
Fern
[email protected]This etouffee was a bit too spicy for my taste, but it was still very good. I would recommend using less cayenne pepper next time.
Onyx Cresnhsaw
[email protected]I'm not a huge fan of seafood, but I really enjoyed this etouffee. The sauce was flavorful and the crawfish were tender.
Haley Miller
[email protected]This recipe is a keeper! The etouffee was creamy, flavorful, and packed with crawfish. I served it over rice, and it was the perfect comfort food.
Claudine Franco
[email protected]The etouffee was easy to make and turned out delicious. I used shrimp instead of crawfish, and it was still amazing.
DeMond Means
[email protected]This crawfish etouffee was a hit at my dinner party! The flavors were incredibly rich and complex, and the crawfish were cooked perfectly. I will definitely be making this dish again.