SEAFOOD / ENTREES

• 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 saute 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.

Etouffee ("ay-too-tay")...a rich gravy served over fluffy white Louisiana rice cooked to perfection...a food connoisseur's delight!