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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
margarine	1/2	cup		811.0319999999999	1.0152	1.0152	90.804
onion	1	cup	diced	64.0	14.944	1.76	0.16
green bell pepper	1/2	cup	diced	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
crawfish	1	pound	peeled	349.0675	0.0	72.3975	4.3067
cream mushroom soup	3	cans	condensed	895.4123	77.0735	15.3013	60.071999999999996
tomato green chile pepper	1	can	diced	-	-	-	-
parsley	1	tablespoon		1.368	0.2405	0.1129	0.03
salt	to taste			-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.