Ingredients
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½ cup vegetable oil
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½ cup margarine
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1 cup diced onion
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½ cup diced green bell pepper
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1 tablespoon minced garlic
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1 pound peeled crawfish
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3 (10.75 ounce) cans condensed cream of mushroom soup
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1 (10 ounce) can diced tomatoes with green chile peppers
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1 tablespoon dried parsley
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salt to taste
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ground black pepper to taste
Directions
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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.
Nutrition Facts (per serving)
| 501 | Calories |
| 43g | Fat |
| 16g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 501 | |
| % Daily Value * | |
| Total Fat 43g | 55% |
| Saturated Fat 8g | 39% |
| Cholesterol 81mg | 27% |
| Sodium 1406mg | 61% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 4% |
| Total Sugars 4g | |
| Protein 14g | 28% |
| Vitamin C 15mg | 16% |
| Calcium 77mg | 6% |
| Iron 3mg | 16% |
| Potassium 376mg | 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.
