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The Best Recipes Crawfish Etouffee Georgia Style

Trying to find recipes Crawfish Etouffee Georgia Style, each of our site provides recipes Crawfish Etouffee Georgia Style that a person need Listed here are the tested recipes Crawfish Etouffee Georgia Style that will you need

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!"

Ingredients :

  • 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

Instructions :

Prep : 30M Cook : 4M Ready in : 55M
  • 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.

Notes :

  • You may use fresh or frozen crawfish tails, as long as they're at room temperature. If you can't find smoked fleur de sel, substitute kosher salt.
  • My French way is to use a saucepan with a tight fitting lid to etouffee (French for smother) the crawfish. There are also a few added ingredients. Season crawfish tails with smoked fleur de sel and crushed black and white pepper, then set aside. Melt unsalted butter; add onion and chopped celery root and cook over medium heat until very tender. Stir in flour; blend well with a whisk, and cook, stirring constantly, until there is no floury taste, about 2 minutes. Slowly stir in water and chicken stock, 2 tablespoons crawfish fat, 2 teaspoons lemon juice, 1 heaping tablespoon of tomato paste, and garlic. Cook slowly, about 20 minutes, adding a little more water if needed.
  • When sauce is done, add crawfish tails; cover with lid. Cook 8 to 10 minutes. Season again to taste. In a different pan, sauté the green onion or leeks, peppers and parsley; cook 2 to 5 minutes or until tender. Add sauteed ingredients to the crawfish mixture, cover with a lid, and cook for 5 minutes more to meld flavors.

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