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 Its an etouffee to love: thick, rich, and full of taste. Serve on hot steamed rice with garlic bread and a green salad. Enjoy

Crawfish Etouffee Georgia Style Ingredients

• cup unsalted butter

• 2 cups finely chopped sweet onions (such as Vidalia)

• 1 cup celery root (celeriac), peeled and finely chopped

• 2? tablespoons chopped green bell pepper

• 3 tablespoons chopped red bell pepper

• 2? tablespoons chopped yellow bell pepper

• 1 pound peeled crawfish tails

• 2 teaspoons minced garlic

• 3 bay leaves

• 1? tablespoons all-purpose flour

• cup low-sodium chicken broth

• 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

How to Make Crawfish Etouffee Georgia Style

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.

Crawfish Etouffee Georgia Style Nutritions

• 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

• ServingSize:

• Sodium: 724.8 mg

• Sugar: 4.9 g

• TransFat:

• UnsaturatedFat:

Crawfish Etouffee Georgia Style Reviews

• Excellent I had to use what I had on hand which included regular butter, celery, red bell pepper (we dont like the green) and regular salt. All other ingredients were the same. Served over blackened redfish. It was delicious

• I went with cooking option #2, added shrimp along with my crawfish tails, a few drops of liquid smoke with the seafood in lieu of smoked salt, and a dollop of coconut oil instead of the crawfish fat. Hit it with a shot of pepper sauce and a dash of "Slap Yo Mama" and you have a great, rather easy dish that tastes wonderful Its even better then next day, spooned over an omelette.

• A very tasty dish. Rich and thick, well worth the effort.

• Very good A keeper

• Fabulous flavor, little work. Just my kind of recipe

• Truly a good recipe. I use celery stalk when I can not find the roots. However, the roots do make it a bit "creamier" and smoother.