Crawfish Etouffee Georgia Style Recipe -
Crawfish Etouffee Georgia Style Recipe
  • READY IN 55 mins

Crawfish Etouffee Georgia Style

Recipe by  

"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!"

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    25 mins

    55 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Nov 01, 2014

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 blackened redfish. It was delicious!

Jul 13, 2014

Very good! A keeper!


3 Ratings

May 20, 2014

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


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 352 kcal
  • 18%
  • Carbohydrates
  • 15.6 g
  • 5%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 725 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Crunchy Kale Snacks
Crunchy Kale Snacks

Kale is the healthy, green leaf that transforms into a crunchy snack chip in your oven.

So Many Pork Chop Recipes
So Many Pork Chop Recipes

You can't go wrong choosing from over 400 pork chop recipes with ratings and tips!

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Cajun Crawfish and Shrimp Etouffe

An authentic Louisiana recipe for spicy Cajun stew.

Crawfish Chowder

See the simple secrets to making quick, creamy crawfish chowder.

Old Charleston Style Shrimp and Grits

Tender shrimp with sausage and peppers served over cheesy grits.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States