Crawfish Etouffee Georgia Style

• 1/2 cup unsalted butter
• 2 cups finely chopped sweet onions (such as Vidalia(R))
• 1 cup celery root (celeriac), peeled and finely chopped
• 2 1/2 tablespoons chopped green bell pepper
• 3 tablespoons chopped red bell pepper
• 2 1/2 tablespoons chopped yellow bell pepper
• 1 pound peeled crawfish tails
• 2 teaspoons minced garlic
• 3 bay leaves
• 1 1/2 tablespoons all-purpose flour
• 1/2 cup low-sodium chicken broth
• 1/2 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.

unsalted butter, sweet onions, celery root, green bell pepper, red bell pepper, yellow bell pepper, crawfish tails, garlic, bay leaves, flour, chicken broth, water, coarse smoked salt, cayenne pepper, fresh parsley, green onions

Taken from www.allrecipes.com/recipe/231114/crawfish-etouffee-georgia-style/ (may not work)