Crawdad Gumbo

It doesn't get much better than this Crawdad Gumbo, folks!

Crawdad Gumbo


  • 1/4 cup cooking oil
  • 1/4 cup all-purpose flour
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 stalks celery, chopped
  • 1 cup canned diced tomatoes
  • 3 1/2 pints combination crawfish fat and water
  • 1 bay leaf
  • Kosher or sea salt and pepper, to taste
  • 1 tablespoon green onion tops
  • 1 1/2 cups crawfish tails
  • 1 tablespoon gumbo file powder
  • 2 tablespoons butter


  1. Make a golden roux with the oil and flour.
  2. Add onion, garlic and celery. Stir and cook for 4 minutes.
  3. Add tomatoes, and cook for 5 minutes.
  4. Add crawfish fat and water and bay leaf. Bring to a boil. Reduce heat to simmer and add salt and pepper. Simmer for 40 minutes.
  5. In another skillet, fry green onions and crawfish tails in butter over low heat for 2 to 3 minutes.
  6. Add to gumbo. Put in file powder.
  7. Serve over hot, cooked rice.

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