Crawfish Etouffee Georgia Style

Ingredients

• 3  bay leaves 
• 1 pinch cayenne pepper to taste
• 1 cup celery root peeled finely chopped celeriac
• 1 teaspoon coarse salt flakes smoked
• 1 pound crawfish tails peeled
• 1.5 tablespoons flour all-purpose
• 3 tablespoons parsley fresh finely chopped
• 2 teaspoons garlic minced
• 2.5 tablespoons bell pepper green chopped
• 3 tablespoons green onions chopped
• 0.5 cup chicken broth low-sodium
• 3 tablespoons bell pepper red chopped
• 2 cups onions sweet finely chopped vidalia® such as
• 0.5 cup butter unsalted
• 0.5 cup water 
• 2.5 tablespoons bell pepper yellow chopped

Equipment

• bowl
• frying pan
• whisk

Directions

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.