Crawfish Etouffee Georgia Style

Name: Crawfish Etouffee Georgia Style recipe
Prep time: 30 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Global
Ingredients: ½ cup unsalted butter; 2 cups finely chopped sweet onions (such as Vidalia®); 1 cup celery root (celeriac), peeled and finely chopped; 2 ½ tablespoons chopped green bell pepper; 3 tablespoons chopped red bell pepper; 2 ½ tablespoons chopped yellow bell pepper; 1 pound peeled crawfish tails; 2 teaspoons minced garlic; 3 bay leaves; 1 ½ tablespoons all-purpose flour; ½ cup low-sodium chicken broth; ½ cup water; 1 teaspoon coarse smoked salt flakes; 1 pinch cayenne pepper, or to taste; 3 tablespoons finely chopped fresh parsley; 3 tablespoons green onions, chopped

by Willie Kennedy 1 year ago

4.8 (6)

25 minutes

352 kcal

15.6 g carbs

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Description

This is a recipe that is often asked for at the restaurant where I work. They never let us make it, but we get asked by guests a lot. We are a full-service French restaurant. This is a home favorite with my wife and kid. Almost as good as rabbit and pig! It's an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!

Ingredients

½ cup unsalted butter
2 cups finely chopped sweet onions (such as Vidalia®)
1 cup celery root (celeriac), peeled and finely chopped
2 ½ tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
2 ½ tablespoons chopped yellow bell pepper
1 pound peeled crawfish tails
2 teaspoons minced garlic
3 bay leaves
1 ½ tablespoons all-purpose flour
½ cup low-sodium chicken broth
½ cup water
1 teaspoon coarse smoked salt flakes
1 pinch cayenne pepper, or to taste
3 tablespoons finely chopped fresh parsley
3 tablespoons green onions, chopped

Directions

1. Melt butter in a large cast iron skillet over medium heat. Stir in onion, celery root, and bell peppers; cook and stir until the onion has softened and turned translucent, 8 to 10 minutes.
2. Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.
3. Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.
4. Bring mixture to a boil. Reduce heat to medium; cook and stir until mixture thickens, about 4 minutes. Stir in parsley and green onions; cook 2 minutes more.

Nutrition Facts

serving: 4 servings

calories: 352 kcal

carbohydrates: 15.6 g

protein: 18.4 g

saturated fat: 14.9 g

cholesterol: 182.8 mg

sodium: 724.8 mg

fiber: 2.7 g

sugar: 4.9 g