Crawfish Etouffee

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Home > Seafood - Fish > Crawfish

Crawfish Etouffee

Serves: 6 to 8

Ingredients:

1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saute green onions until tender; about 10 to 15 minutes. Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes. If a thicker gravy is desired, dissolve cornstarch in a small amount of water and add to sauce. Serve over steamed rice and garnish with lemon slices, if desired.

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