2 tablespoons canola oil
2 cups diced potatoes
1 cup diced peppers
1 cup diced yellow onion
- Heat canola oil over medium-high heat and add potatoes. Cover and let steam until soft for approximately 10 minutes.
- Remove cover and increase heat to brown on all sides.
- Add onions and peppers and sauté until softened, about 10 minutes.
- Add the boiled crawfish tails until heated through.
- Top with hot sauce.