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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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.
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