- 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
- 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.
09/13/2019
recipepes.com
crawfish etouffee georgia style, recipe
PT15M
PT1H
5
455 calories
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