re: Crawfish etouffee question

Found it after going through a gazillion pages. I'll put it in the recipe thread, also.

The trick to a good Etouffee is having the fat.
Really hard to get a good flavor with out it.
With a the fat I would stick more to a roux based Etouffee than the following recipe

Crawfish Etouffee:
2 lb. crawfish tails (fresh or frozen)
Crawfish fat
1-1/2 stick butter
1 lg. onion, chopped
1/2 chopped bell pepper
1 stalk celery, finely chopped
2 cloves garlic
2 tbsp. chopped fresh parsley
2 tbsp. chopped green onion tops
Salt, black pepper, and red pepper to taste
1 tbsp. cornstarch


Season the crawfish tails and set aside.
In a saucepan over medium heat melt 1 stick of butter then sauté onions, bell pepper, and celery until they are clear add minced garlic. Add crawfish fat and 3/4 cup of water or seafood stock then let simmer 10 minutes. Add the seasoned crawfish tails and cook for 10 minutes over medium low heat.
Dissolve the cornstarch in a 1/4 cup of cold water and slowly add a little of the cornstarch mixture to thicken as desired. And let simmer for 5 minutes.
Add green onions and fresh parsley and seasoning as desired. Let simmer a few minutes more.
Then remove from heat cover and let rest for 5 minutes.

Serve over rice with a green salad and French bread