Steps to Prepare Georgia Southern Creole Collards

Crawfish Etouffee Georgia Style

A light frost improves the flavor of the collards and will not injure leaves seeds contain no gmo's

Recipe Summary 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!

Ingredients | Georgia Southern Creole Collards

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

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.

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.

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.

Info | Georgia Southern Creole Collards

prep: 30 mins cook: 25 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Crawfish Etouffee Georgia Style

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