Recipes from Cajun Country :: Cajun Main Dish Seafood
Etouffee ("ay-too-tay") is a rich gravy served over fluffy white rice.
1/2 c. butter
1 c. chopped green onions
1/4 c. chopped parsley
2 lbs. crawfish tails
1 c. crawfish fat, if available or 1 c. butter
Salt and pepper, to taste
1 tsp. cornstarch (optional)
Lemon slices (optional)
Melt butter in large skillet or Dutch oven and sauté green onions until tender; about 10 to 15 mins.
Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over med. heat 15 to 20 mins.
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.
