Crawfish Etouffee Georgia Style
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!
- 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
- 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.
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