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Tuesday, December 22, 2015

Crawfish Etouffee Georgia Style

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins

  • 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.

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