Crayfish Étouffée

• 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

1. Saute 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 etouffee over rice in individual serving bowls. Garnish each serving with a lemon slice.
4. Note: 1 cup butter may be substituted for crayfish fat.

green onion, butter, parsley, crayfish tails, crayfish fat, salt, cornstarch, rice, lemon slices

Taken from www.myrecipes.com/recipe/crayfish-touffe (may not work)