Crawfish Etouffee Georgia Style

Crawfish tails, bell peppers, sweet onion, and smoked salt enhance this richly flavored dish. Serve on hot steamed rice with garlic bread and a green salad. Enjoy!

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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.

Crawfish Etouffee Georgia Style

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