Entrée: United States – Cajun Crawfish Gumbo

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 20 min

Total 1 hr 35 min

Ingredients

1 lb (450 g) crawfish tails, peeled and deveined
1 / 2 cup (120 ml) vegetable oil
1 / 2 cup (60 g) all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
6 cups (1.4 L) chicken or seafood stock
1 can (14.5 oz / 411 g) diced tomatoes, drained
2 bay leaves
1 tbsp Cajun seasoning
1 / 2 tsp dried thyme
1 / 2 tsp smoked paprika
Salt and pepper to taste
1 lb (450 g) andouille sausage, sliced
1 cup (100 g) chopped green onions
1 / 4 cup (15 g) chopped fresh parsley
Cooked white rice, for serving
Hot sauce, for serving

Instructions

1. **Prepare the Roux:** In a large, heavy-bottomed pot, combine the vegetable oil and flour over medium heat. Stir continuously for about 15-20 minutes or until the roux reaches a rich, dark brown color.
2. **Cook the Vegetables:** Add the onion, bell pepper, celery, and garlic to the roux. Cook for another 5 minutes or until the vegetables are tender.
3. **Simmer the Gumbo:** Gradually stir in the chicken or seafood stock, tomatoes, bay leaves, Cajun seasoning, thyme, smoked paprika, and salt and pepper. Bring to a boil, then reduce heat to low and let simmer for 45 minutes, stirring occasionally.
4. **Add Sausage and Crawfish:** Stir in the andouille sausage and continue to simmer for an additional 15 minutes. Add the crawfish tails and cook for another 5-10 minutes, until the crawfish are heated through.
5. **Finish with Herbs:** Remove from heat and discard the bay leaves. Stir in the green onions and parsley.
6. **Serve:** Serve the gumbo hot over a bed of cooked rice, with hot sauce on the side for extra heat.

This classic crawfish gumbo is a taste of Louisiana in your home; earthy, spicy, and filled with the love of Southern cooking. Enjoy it hot, with plenty of good company.