Crawfish Tails, Shrimp Andouille Gumbo Recipe
Cup, White Rice, Green Onion.
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Ingredients
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Gumbo Base
Rice & Garnish
Method
Gumbo Base
- 1
Make a dark roux
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil and butter over medium heat until butter is melted and foamy. Whisk in the flour to form a roux. Cook, stirring constantly with a wooden spoon or whisk, adjusting heat as needed so the roux slowly browns. Continue cooking and stirring for 20–30 minutes until the roux is a deep peanut-butter to milk-chocolate color (dark brown) but not burned. If it smells scorched, discard and start again.
- 2
- 3
Brown the sausage
Push the vegetables to the side (or remove briefly) and add the sliced andouille to the pot. Brown the sausage pieces 3–4 minutes to render some fat and develop flavor, stirring occasionally. Combine the sausage with the vegetables.
- 4
Deglaze and build the gumbo
Stir in the tomato paste and cook 1 minute. Slowly whisk in the chicken stock to the roux-vegetable mixture to prevent lumps, adding a little at a time until fully incorporated. Add Worcestershire sauce, hot sauce, dried thyme, bay leaves, salt, and black pepper. Bring to a gentle simmer over medium-low heat.
- 5
Simmer
Let the gumbo simmer, uncovered or partially covered, for 25–30 minutes to meld flavors and slightly thicken. Skim any foam or excess oil from the surface as desired. Taste and adjust seasoning (salt, pepper, hot sauce).
- 6
Finish with seafood
With about 5–7 minutes remaining in the simmer, add the crawfish tails and shrimp to the pot. Stir gently and simmer until shrimp are opaque and cooked through (2–4 minutes) and crawfish tails are heated through. Remove and discard bay leaves. If using file powder, sprinkle it in off-heat (1 tsp) and stir to finish—do not boil after adding file powder to avoid gummy texture.
Rice & Garnish
- 7
Cook the rice
While the gumbo simmers, rinse the rice under cold water until the water runs clear. In a small saucepan, combine rinsed rice, 2 cups water, and 1/4 tsp salt. Bring to a boil, reduce heat to low, cover tightly, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.
- 8
Plate and garnish
Ladle a cup of hot cooked white rice into each bowl. Spoon the gumbo over the rice (about 1 to 1 1/2 cups gumbo per serving). Sprinkle sliced green onions and chopped parsley over the top. Serve immediately with lemon wedges on the side for squeezing (optional).