Crawfish Etouffee Georgia Style

Crawfish Etouffee Georgia Style

ChefScire

"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!"
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Ingredients

55 m servings 352 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 725 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  2. Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.
  3. Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.
  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.

Footnotes

  • Cook's 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.
  • Cooking Method #2:
  • 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.

Reviews

Read all reviews 4
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Excellent! I had to use what I had on hand which included regular butter, celery, red bell pepper (we don't like the green) and regular salt. All other ingredients were the same. Served over bla...

A very tasty dish. Rich and thick, well worth the effort.

I went with cooking option #2, added shrimp along with my crawfish tails, a few drops of liquid smoke with the seafood in lieu of smoked salt, and a dollop of coconut oil instead of the crawfish...

Very good! A keeper!

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