Description
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
- ½ cup unsalted butter
- 2 cups finely chopped sweet onions (such as Vidalia®)
- 1 cup celery root (celeriac), peeled and finely chopped
- 2 ½ tablespoons chopped green bell pepper
- 3 tablespoons chopped red bell pepper
- 2 ½ tablespoons chopped yellow bell pepper
- 1 pound peeled crawfish tails
- 2 teaspoons minced garlic
- 3 bay leaves
- 1 ½ tablespoons all-purpose flour
- ½ cup low-sodium chicken broth
- ½ 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
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 4