CRAWFISH ETOUFFEE GEORGIA STYLE

Crawfish Etouffee Georgia Style image

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!

Provided by ChefScire

Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes

Time 55m

Yield 4

Number Of Ingredients 16

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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

Steps:

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.
Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.
Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.
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 : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 182.8 mg, Fat 24.5 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 14.9 g, Sodium 724.8 mg, Sugar 4.9 g