Saute onions in margarine about 15 to 20 minutes until soft. Add crawfish fat (from the body cavity) and cook over low heat, stirring constantly until fat comes to the top. Add tail meat and season the taste. Add just enough hot water to etouffee for desired consistency. Simmer for 20 minutes. Add parsley. Serve over steaming hot rice. Serves 5 to 6.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.