Crawfish Etouffee recipe

Etouffee ("ay-too-tay") is a rich gravy served over fluffy white rice.

1/2 cup butter
1 cup chopped green onions
1/4 cup chopped parsley
2 pounds crawfish tails
1 cup crawfish fat, if available or 1 cup butter
Salt and pepper, to taste
1 teaspoon cornstarch (optional)
Lemon slices (optional)

Melt butter in large skillet or Dutch oven and saut� green onions until tender; about 10 to 15 minutes.

Add parsley, crawfish tails, crawfish fat (or butter), and salt and pepper to taste. Cook over medium heat 15 to 20 minutes.

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.