Crawfish Etouffee Georgia Style

Name: Crawfish Etouffee Georgia Style
Prep time: 30 min
Cook time: 25 min
Yield: 4
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

⏱️ Ready in 55 min 🥄 Prep 30 min 🔥 Cook 25 min 👥 4 servings 👁️ 2 views

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!

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour

📊 At a Glance

Prep 30 min

Cook 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 352

% Daily Value*

Total Fat 24.5g 31%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 725mg 32%

Total Carbohydrate 15.6g 6%

Dietary Fiber 2.7g 10%

Total Sugars 4.9g

Protein 18.4g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.