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!

Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
4 servings


  • 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


  1. 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.

  2. Stir in crawfish, garlic, and bay leaves. Cook, stirring occasionally, for 10 to 12 minutes.

  3. Whisk flour into chicken broth and water in a bowl until smooth; pour into crawfish mixture. Season with smoked salt and cayenne pepper.

  4. 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.

Cook's Notes:

You may use fresh or frozen crawfish tails, as long as they're at room temperature. If you can't find smoked fleur de sel, substitute kosher salt.

Cooking Method #2:

My French way is to use a saucepan with a tight fitting lid to etouffee (French for smother) the crawfish. There are also a few added ingredients. Season crawfish tails with smoked fleur de sel and crushed black and white pepper, then set aside. Melt unsalted butter; add onion and chopped celery root and cook over medium heat until very tender. Stir in flour; blend well with a whisk, and cook, stirring constantly, until there is no floury taste, about 2 minutes. Slowly stir in water and chicken stock, 2 tablespoons crawfish fat, 2 teaspoons lemon juice, 1 heaping tablespoon of tomato paste, and garlic. Cook slowly, about 20 minutes, adding a little more water if needed.

When sauce is done, add crawfish tails; cover with lid. Cook 8 to 10 minutes. Season again to taste. In a different pan, sauté the green onion or leeks, peppers and parsley; cook 2 to 5 minutes or until tender. Add sauteed ingredients to the crawfish mixture, cover with a lid, and cook for 5 minutes more to meld flavors.

Nutrition Facts (per serving)

352 Calories
25g Fat
16g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 352
% Daily Value *
Total Fat 25g 31%
Saturated Fat 15g 75%
Cholesterol 183mg 61%
Sodium 725mg 32%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 18g
Vitamin C 39mg 195%
Calcium 101mg 8%
Iron 2mg 11%
Potassium 527mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.