Crawfish Etouffee Georgia Style
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.