Crawfish Etouffee Georgia Style

Ingredients

• 1/2 cup unsalted butter
• 2 cups finely chopped sweet onions (such as Vidalia)
• 1 cup celery root (celeriac), peeled and finely chopped
• 2 1/2 tablespoons chopped green bell pepper
• 3 tablespoons chopped red bell pepper
• 2 1/2 tablespoons chopped yellow bell pepper
• 1 pound peeled crawfish tails
• 2 teaspoons minced garlic
• 3 bay leaves
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1/2 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

Directions

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.