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Crawfish
Crawfish Etouffee
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Crawfish
Etouffee
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 sauté 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.
Serves: 6-8
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