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Louisiana-Style Crawfish Gumbo Recipe

Photo New Orleans Kitchens Louisiana-Style Crawfish Gumbo Recipe

A spicy seafood stew over rice.

Yield: 
6 servings
Ingredients: 

1/4 lb. butter
1 cup diced onions
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced tomato
2 tbsp minced garlic
2 bay leaves
1 cup flour
2 lb. crawfish tails, cleaned
1/2 cup tomato sauce
8 cups crawfish stock or water
2 tbsp sherry
1 cup sliced green onions
1/2 cup chopped parsley
Salt and cayenne pepper to taste
2 cups steamed white rice
Louisiana hot sauce to taste

Instructions: 

Step 1: In a 2-gallon saucepot, melt butter over medium-high heat. Add onions, celery, bell peppers, tomato, garlic and bay leaves. Sauté 3-5 minutes, or until vegetables are wilted.

Step 2: Whisk in flour, stirring constantly until a roux is achieved.

Step 3: Blend crawfish tails and tomato sauce into mixture; cook 5 minutes, stirring to prevent tomato sauce from scorching.

Step 4: Slowly add crawfish stock or water until a sauce-like consistency is achieved; add more stock as necessary to retain consistency. Bring to a rolling boil then reduce to a simmer and cook 30 minutes, stirring occasionally.

Step 5: Add sherry, green onions and parsley. Cook 5 minutes, then season with salt and cayenne pepper. Serve over steamed white rice with a few dashes of hot sauce.

Reprinted with permission from Stacey Meyer and Troy A. Gilbert's New Orleans Kitchens (2010 Gibbs Smith).

Photo New Orleans Kitchens Cookbook

Author: 

John Folse

Photographer: 

"If We Lived By The River" by James Michalopoulos, courtesy of Michalopoulos Gallery

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