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Crayfish Étouffée

Yield about 1 1/2 quarts


  • 1 cup chopped green onion
  • 1/2 cup butter or margarine
  • 1/4 cup chopped fresh parsley
  • 2 pounds crayfish tails, peeled and deveined
  • 1 cup crayfish fat
  • Salt and pepper to taste
  • 1 teaspoon cornstarch (optional)
  • Hot cooked rice
  • Lemon slices

How to Make It

  1. Sauté onion in butter in a large skillet until tender. Stir in parsley, crayfish tails and fat, and salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.

  2. If a thicker gravy is desired, dissolve cornstarch in a small amount of water, and stir into mixture. Return mixture to a boil. Reduce heat; continue to simmer, uncovered, until desired thickness is reached.

  3. Ladle étouffée over rice in individual serving bowls. Garnish each serving with a lemon slice.

  4. Note: 1 cup butter may be substituted for crayfish fat.

Oxmoor House Homestyle Recipes