Louisiana Crawfish Gumbo Recipe
gulf shrimp, smoked andouille sausage, rice, scallions
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Make the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture turns a deep brown color, about 15-20 minutes. This is your roux.
- 2
Cook the Vegetables
Add the diced onion, green bell pepper, and celery to the roux. Stir and cook for another 5 minutes until the vegetables have softened.
- 3
Add the Garlic
Stir in the minced garlic and cook for an additional 2 minutes until fragrant.
Cooking the Gumbo
- 4
Combine Ingredients
Pour in the chicken broth and add the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Stir well to combine.
- 5
Simmer
Bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- 6
Add the Meats
After 30 minutes, add the sliced andouille sausage, crawfish tails, and shrimp. Simmer for an additional 10-15 minutes until the shrimp are pink and cooked through.
Serving
- 7
Serve the Gumbo
Remove the bay leaves and serve the gumbo over cooked rice. Garnish with chopped scallions.
