Any Half Po-boy & Cup Recipe
Seafood Gumbeaux | Crawfish Etouffee | Red Beans & Rice with Sausage
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Ingredients
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Seafood Gumbeaux
Crawfish Etouffee
Red Beans & Rice with Sausage
Method
Seafood Gumbeaux
- 1
- 2
Add Garlic and Tomatoes
Stir in minced garlic and cook for an additional minute. Add canned diced tomatoes and stir to combine.
- 3
Add Stock and Seafood
Pour in the seafood stock and bring to a boil. Add crawfish tails, shrimp, and okra. Reduce heat and simmer for 15-20 minutes.
- 4
Season and Serve
Stir in Cajun seasoning, bay leaves, salt, and black pepper to taste. Simmer for another 5 minutes. Garnish with fresh parsley before serving.
Crawfish Etouffee
- 5
Make Roux
In a large skillet, melt butter over medium heat. Gradually whisk in the flour, stirring constantly until the mixture is a dark golden brown, about 10-15 minutes.
- 6
- 7
Add Crawfish and Stock
Stir in crawfish tails and chicken stock. Add Cajun seasoning, salt, and black pepper to taste. Simmer for 25-30 minutes until thickened.
- 8
Serve
Serve over cooked white rice and garnish with sliced green onions.
Red Beans & Rice with Sausage
- 9
Cook Sausage
In a large pot, cook sliced Andouille sausage over medium heat until browned, about 5-7 minutes. Remove and set aside.
- 10
- 11
Add Beans and Broth
Stir in dried red beans and chicken broth. Add Cajun seasoning, salt, and black pepper to taste. Bring to a boil.
- 12
Simmer
Reduce heat and simmer for 1-2 hours until beans are tender. Stir occasionally and add more broth if needed.
- 13
Serve
Serve the red beans over cooked white rice and garnish with chopped parsley.