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!
Provided by ChefScire
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 352 calories, Carbohydrate 15.6 g, Cholesterol 182.8 mg, Fat 24.5 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 14.9 g, Sodium 724.8 mg, Sugar 4.9 g
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Nita Corpuz
[email protected]I've made this recipe several times and it always turns out great. It's a great way to impress your friends and family.
Ahamd Ali
[email protected]This recipe was a bit time-consuming, but it was worth the effort. The crawfish etouffee was absolutely delicious.
George Wilder
[email protected]I'm not a big fan of roux, but I really liked the sauce in this recipe. It was so flavorful and creamy.
Mythical_R1
[email protected]This recipe was a little too spicy for my taste, but I was able to tone it down by using less cayenne pepper.
Nicole Warner
[email protected]I've never had crawfish etouffee before, but I'm glad I tried this recipe. It was so good that I'll definitely be making it again.
Rebecca W
[email protected]I'm allergic to shellfish, so I made this recipe with shrimp instead. It was just as good!
Maisha Munjirin
[email protected]This recipe is a great way to use up leftover crawfish. I had some leftover from a boil and I didn't know what to do with them. This recipe was the perfect solution.
Benedict Munemo
[email protected]I'm a beginner cook and this recipe was easy to follow. The crawfish etouffee turned out great and I'm so glad I tried it.
Mamie Washington
[email protected]This recipe was a little bit of work, but it was worth it. The crawfish etouffee was delicious and I've already gotten rave reviews from my friends.
Moses Scott
[email protected]I'm not a huge fan of crawfish, but I really enjoyed this recipe. The sauce was so good that I could have eaten it with just about anything.
Professor Dhanji
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it all up.
Asad ali Lakho
[email protected]This recipe is a keeper! I'll definitely be making it again.
Tshepi Morongwa
[email protected]I've tried a lot of crawfish etouffee recipes, but this one is by far the best.
Kalei Sanft
[email protected]This recipe was easy to follow and the results were amazing. The crawfish were cooked perfectly and the sauce was so flavorful.
Christabel Asamoah
[email protected]I'm from Louisiana and this recipe is the real deal. It's just like my grandmother used to make.
The weed guy 420
[email protected]The sauce was a little too spicy for my taste, but overall this was a good recipe.
Rochelle Stoneham
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Md Tarif Khan
[email protected]This is my go-to crawfish etouffee recipe. It's easy to follow and always turns out delicious.
Prosox
[email protected]I've made this recipe several times and it always turns out great. It's a little bit of work, but it's worth it.
Shemanto Khan
[email protected]This recipe was absolutely delicious! The crawfish were perfectly cooked and the sauce was rich and flavorful. I served it over rice and it was a hit with my family.