Crawfish Etouffee Georgia Style |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
1/2 cup unsalted butter |
2 cups finely chopped sweet onions (such as vidalia®) |
1 cup celery root (celeriac), peeled and finely chopped |
2 1/2 tablespoons chopped green bell pepper |
3 tablespoons chopped red bell pepper |
2 1/2 tablespoons chopped yellow bell pepper |
1 pound peeled crawfish tails |
2 teaspoons minced garlic |
3 bay leaves |
1 1/2 tablespoons all-purpose flour |
1/2 cup low-sodium chicken broth |
1/2 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.
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