Louisiana-Style Crawfish Gumbo Recipe

A spicy seafood stew over rice.

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


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


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