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Categories:
butter onion green pepper green onion cream of mushroom soup tomato sauce water garlic Worcestershire sauce lemon juice parsley salt Meat cayenne pepper
Viewed: 23 - Published at: 5 years agoIngredients
- 12 cup butter
- 1 onion, chopped
- 1 green pepper, chopped
- 12 cup green onion, chopped
- 1 (10 ounce) can cream of mushroom soup
- 10 ounces tomato sauce
- 10 ounces water
- 3 cloves garlic
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 2 tablespoons dried parsley
- salt, to taste
- 1 -2 lb crawfish tail meat
- cayenne pepper, to taste (optional)
Method
- Melt 1/2 cup of butter in large stock pot.
- Once melted, add garlic, onion, and green pepper.
- Saute veggies over medium heat until they are limp and almost translucent.
- Turn to low heat add can of cream of mushroom soup and tomato sauce.
- At most add 10 oz.
- of water, adding less water will lead to a thicker sauce.
- Once veggies and sauce are well-blended, add lemon juice, salt, parsley, worcestershire sauce, and cayenne pepper if desired.
- Continue to cook, stirring occasionally for 30 minutes.
- Add crawfish tail meat cook another fifteen minutes stirring occasionally.
- Finally, add green onions and cook for a final 15 minutes.
- Serve over rice, goes well with corn bread as a side.
