about 1 1/2 quarts

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Oxmoor House Homestyle Recipes

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