Crawfish Etouffee Georgia Style

Name: Crawfish Etouffee Georgia Style
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 3 bay leaves; 1 pinch cayenne pepper, or to taste; 237 milliliters celery root (celeriac), peeled and finely chopped; 1 teaspoon coarse smoked salt flakes; 454 grams peeled crawfish tails; 2 Tbsps all-purpose flour; 3 Tbsps finely chopped fresh parsley; 2 teaspoons minced garlic; 3 Tbsps chopped green bell pepper; 3 Tbsps green onions, chopped; 118 milliliters low-sodium chicken broth; 3 Tbsps chopped red bell pepper; 473 milliliters finely chopped sweet onions (such as Vidalia®); 118 milliliters unsalted butter; 118 milliliters water; 3 Tbsps chopped yellow bell pepper

The recipe Crawfish Etouffee Georgia Style could satisfy your Creole craving in about 55 minutes. This recipe serves 4. One serving contains 282 calories, 5g of protein, and 24g of fat. Head to the store and pick up butter, bell pepper, celery root, and a few other things to make it today.

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.

Ingredients you will need

Bell Pepper

Celeriac

Butter

Onion

Equipment you will use

Frying Pan

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

Ingredients you will need

Bay Leaves

Crawfish

Garlic

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

Ingredients you will need

Cayenne Pepper

Chicken Broth

Crawfish

All Purpose Flour

Water

Salt

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Green Onions

Parsley

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

bay leaves 1pinch

cayenne pepper, or to taste 237milliliters

celery root (celeriac), peeled and finely chopped 1teaspoon

coarse smoked salt flakes 454grams

peeled crawfish tails 2Tbsps

all-purpose flour 3Tbsps

finely chopped fresh parsley 2teaspoons

minced garlic 3Tbsps

chopped green bell pepper 3Tbsps

green onions, chopped 118milliliters

low-sodium chicken broth 3Tbsps

chopped red bell pepper 473milliliters

finely chopped sweet onions (such as Vidalia®)118milliliters

unsalted butter 118milliliters

water 3Tbsps

chopped yellow bell pepper

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Chardonnay, Gruener Veltliner, and Muscadet are great choices for Crawfish. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.