Crawfish Etouffee

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Crawfish Etouffee

Crawfish Etouffee
Servings 6


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


  • 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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