Crayfish Étouffée

Recipe from

Oxmoor House


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


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.

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.

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

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

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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