Recipe by 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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finely chopped sweet onions (such as Vidalia®)
celery root (celeriac), peeled and finely chopped
2 1/2 tablespoons
chopped green bell pepper
chopped red bell pepper
2 1/2 tablespoons
chopped yellow bell pepper
peeled crawfish tails
1 1/2 tablespoons
low-sodium chicken broth
coarse smoked salt flakes
cayenne pepper, or to taste
finely chopped fresh parsley
green onions, chopped
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!
Very good! A keeper!
A very tasty dish. Rich and thick, well worth the effort.
* Percent Daily Values are based on a 2,000 calorie diet.
Crawfish Etouffee Georgia Style
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 221
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