Crawfish Etouffee Georgia Style

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!

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.

Step: 3

Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.

Step: 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.

NUTRITION FACT

Per Serving: 352 calories; protein 18.4g; carbohydrates 15.6g; fat 24.5g; cholesterol 182.8mg; sodium 724.8mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.

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