Crawfish Etouffee IV

Ingredients

• 0.5 cups vegetable oil
• 0.5 cups margarine
• 1 cup diced onion
• 0.5 cups diced green bell pepper
• 1 tablespoon minced garlic
• 1 pound peeled crawfish
• 3 cans condensed cream of mushroom soup , 10.75 ounce
• 1 can diced tomatoes with green chile peppers , 10 ounce
• 1 tablespoon dried parsley
• salt to taste
• ground black pepper to taste

Instructions

1. 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.

2. 2

   Add crawfish to the onion mixture, and cook for 5 minutes. Add a little water to keep crawfish moist while cooking.

3. 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.