Print Recipe

Crawfish Gumbo

Ingredients

  • 1 1/2 cups crawfish tails
  • 2 tablespoons butter
  • Crawfish fat and water to make 3 1/2 pints
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 cup canned whole tomatoes, chopped
  • 2 stalks celery, chopped
  • Salt and pepper, to taste
  • 1 bay leaf
  • 1 tablespoon green onion tops
  • 1 tablespoon gumbo file

Instructions

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







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