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Mardi Gras: Crawfish Étouffée

Source of Recipe

by Millie, from mardigrasdays.com


Recipe Introduction

Étouffée ("ay-too-FAY")...a rich gravy served over fluffy white Louisiana rice cooked to perfection...a food connoisseur's delight!

List of 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)


Recipe

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.