Recipe
August 2, 2010
Louisiana-Style Crawfish Gumbo Recipe
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).
Directions
Yield:
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).