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Recipe Summary

Yield:
about 1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Homestyle Recipes

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