Crawfish Etouffee (The Real Thing)

Serves: 6-8

  • 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.

Etouffee (“ay-too-fay”)…a rich gravy served over fluffy white Louisiana rice cooked to perfection…a food connoisseur’s delight!