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Crawfish, Okra & Andouille Gumbo

Crawfish Gumbo

Ahhh, gumbo, the official State Soup of Louisiana; known for transforming scraps and leftovers to near rock star status for hundreds of years. Gumbo is not a science. It is a creative expression, a form of art, differing from one person and place to another. There is no right or wrong, as long as it begins with a very dark roux. Filé, okra, and tomatoes; all hot subjects for debate, so proceed with caution on these controversial topics. Gumbo is another one of those confusing dishes on the fence between Creole and Cajun. It's origins, well, using the cliché term "melting pot" would be appropriate since influences are found in Europe, Africa, the Caribbean, and Native American cuisines. This recipe version takes aim at the common problem found in many "stringy" okra gumbos by sautéing them beforehand. Nearly all Cajun and Creole dishes that begin with a roux, and include the "holy trinity" taste better when reheated the next day.

Ingredients:

  • 1 lb andouille sausage, half inch sliced
  • 2 cups okra, sliced
  • 1 cup vegetable oil
  • 1 1/4 cups flour
  • 2 cups onions, chopped
  • 2 cups celery, chopped
  • 1 cup bell pepper, chopped
  • 1/4 cup garlic, minced
  • 4 qt crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
  • 2 lbs Louisiana crawfish tails
  • 1 cup green onions, sliced
  • 1/2 cup fresh parsley, chopped
  • salt and black pepper to taste
  • your favorite hot sauce
  • steamed white rice

Directions:

Heat a heavy 6 to 8 quart pot or cast-iron Dutch oven over medium heat. Sauté andouille to render and brown, 5-7 minutes. Add okra and sauté for another 5-7 minutes. If the residue at the bottom of the pan is getting heavy or sticking, add 2 tbsp water and scrape until it is clean again. Remove okra and andouille, set aside. Return pot to medium-high heat, add oil. Whisk in flour, stirring constantly until dark brown roux is achieved, the color of dark chocolate, this may take awhile. Add the onions, celery, bell peppers and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add stock gradually, stirring well to incorporate with the vegetables and roux. Add the andouille, okra and stir. Cover, reduce heat, and simmer for 30 to 45 minutes, stirring occasionally. Add crawfish tails, green onions, and parsley then stir, cover, simmer 5 more minutes. Adjust salt, black pepper and hot sauce to taste. Serve in a soup bowl over steamed white rice.

-Original Recipe from Crawfish.com