Crawfish Etouffee IV

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup margarine
• 1 cup diced onion
• 1/2 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

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.