The Louisiana Tradition Recipe
Gumbo, Red Beans & Rice, and Crawfish Étouffée
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Ingredients
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Seafood Gumbo (serves 6)
Red Beans & Rice (serves 6)
Crawfish Étouffée (serves 6)
Method
Seafood Gumbo (serves 6)
- 1
- 2
Make the dark roux
In a heavy Dutch oven over medium-low heat, combine 1 cup vegetable oil and 1 cup flour. Stir continuously with a wooden spoon or whisk, scraping the bottom and sides. Maintain a gentle heat and cook the roux 25–35 minutes until it reaches a chocolate-brown color (like milk chocolate) and has a nutty aroma. Be patient and keep stirring to avoid burning.
- 3
Build the gumbo
Once the roux is dark, immediately add the chopped onion, bell pepper, and celery to the pot. Stir and cook 5–7 minutes until vegetables soften and incorporate into the roux. Add minced garlic and tomato paste; cook 1–2 minutes. Stir in sliced andouille and cook 2–3 minutes to release flavor. Gradually whisk or stir in the warm seafood stock to deglaze and smooth the roux into a sauce.
- 4
Simmer and season
Add bay leaves, dried thyme, Creole seasoning, hot sauce or cayenne, salt and black pepper. Bring to a simmer, reduce heat to low, and simmer uncovered 30–45 minutes to allow flavors to marry and sauce to thicken. Taste and adjust seasoning.
- 5
Finish with seafood
About 5–7 minutes before serving, add the shrimp and crab meat (if using) to the gumbo and simmer until shrimp are just cooked through (pink and opaque). Remove bay leaves. Stir in file powder (if using) off heat for additional thickening and flavor. Finish with chopped green onions and parsley. Serve ladled over hot cooked white rice.
Red Beans & Rice (serves 6)
- 6
Soak and prep beans
If not already done, soak 1.5 cups dried red beans in plenty of water overnight. Drain and rinse before cooking. Dice onion, bell pepper and celery; slice the andouille.
- 7
Brown sausage and aromatics
In a large heavy pot or Dutch oven over medium heat, brown the andouille slices until they develop color, about 4–5 minutes. Remove and set aside, leaving rendered fat. Add the diced onion, bell pepper and celery to the pot and cook in the fat until soft, about 6–8 minutes. Add minced garlic and cook 1 minute.
- 8
Combine beans and simmer
Return sliced andouille to the pot along with the ham hock. Add the soaked and drained beans, chicken stock (6 cups), tomato paste, bay leaf, dried thyme, Creole seasoning, salt and pepper. Bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 1.5–2 hours until beans are tender and beginning to break down, stirring occasionally and adding water if necessary to maintain a saucy consistency.
- 9
Mash and finish
When beans are tender, remove the ham hock and pull any meat from it; chop and return to the pot. For a creamier texture, use a potato masher or the back of a spoon to mash some beans against the side of the pot (mash about 1/3 of the mixture). Stir and simmer another 10–15 minutes to meld flavors. Adjust seasoning with salt, pepper and extra Creole seasoning if desired. Stir in sliced green onions and chopped parsley. Serve over hot cooked white rice.
Crawfish Étouffée (serves 6)
- 10
- 11
- 12
Deglaze and simmer
Stir in the seafood or chicken stock gradually, whisking to incorporate and smooth any lumps. Add tomato paste (optional), Creole seasoning, dried thyme, Worcestershire sauce and lemon juice. Bring to a gentle simmer and cook 8–10 minutes until slightly thickened. Taste and adjust seasoning.
- 13
Add crawfish and finish
Add the crawfish tails and simmer 3–5 minutes until heated through and flavors meld. Avoid overcooking crawfish to keep them tender. Stir in chopped parsley and sliced green onions. Serve the étouffée over hot cooked white rice and garnish with extra green onions and parsley.