Crawfish Etouffee Georgia Style recipe
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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
Nutrition Info
- 352 caloriescarbohydrate: 15.6 gcholesterol: 182.8 mgfat: 24.5 gfiber: 2.7 gprotein: 18.4 gsaturatedFat: 14.9 gservingSize: -sodium: 724.8 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Crawfish Etouffee Georgia Style
Directions
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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.