Crawfish Gumbo Ingredients: * 4 tablespoons butter * 1/4 cup flour, all purpose * 2 stalks celery, diced * 1/2 green pepper, chopped * 1/2 red pepper, chopped * 1/2 onion, diced * 4 cloves garlic, minced or pressed * 1-2 tablespoons Cajun seasoning (to taste); I prefer Tony Chachere’s Cajun Seasoning * 1-2 tablespoons Tomato Paste * 4 cups seafood, chicken, or vegetable stock or broth * 1 cup okra chopped and cooked * 1 cup sausage, cooked and thinly sliced * 1- 1 1/2 pounds crawfish tails, cooked * 1 stalk green onion, chopped * rice, for serving 1.) Begin by making a roux: add flour and butter in oversized dutch oven. Whisk flour into butter as it melts and allow to simmer on low heat until roux has become dark brown (about 10 minutes). 2.) Chop okra, green onion, garlic, celery, onion, and peppers. Set aside. 3.) When roux is sufficiently dark, add celery, onion, and peppers. Simmer in roux for 4-6 minutes, or until tender. 4.) Add okra, green onion, sausage, and crawfish. Mix to combine. 5.) Add seafood stock (can use chicken or vegetable), tomato paste, and seasonings. I use the above suggested Tony’s Cajun Seasoning, but also mix in cayenne for heat. Mix to combine and adjust seasonings as your palette sees fit. Turn heat to medium, cover dutch oven, and allow to cook for 20 minutes. Meanwhile, preheat oven to 200F. 6.) Stir occasionally as gumbo forms and when it has simmered for 20 minutes, move pot to oven covered. Now, you can allow the gumbo to sit, stay warm, and continue to darken for as long as you like. I’ve left a covered dutch oven with gumbo in the oven for 2 hours to 4 hours. The gumbo won’t reduce by very much and the flavors will continue to melt together. Serve with Rice. Enjoy! Makes 12-15 serving
Posted on: Wed, 05 Nov 2014 01:26:53 +0000