📝 About This Recipe
This soul-warming Crawfish Gumbo is a tribute to the heart of Acadiana, blending the earthy richness of a slow-cooked dark roux with the sweet, delicate brine of Louisiana crawfish tails. Unlike its seafood cousins, this version focuses on the concentrated flavor of the mudbug, elevated by the 'Holy Trinity' of Cajun aromatics and a hint of smoky andouille. It is a thick, fragrant masterpiece that captures the essence of a South Louisiana Sunday dinner.
🥗 Ingredients
The Roux & Trinity
- 1 cup All-purpose flour (sifted)
- 3/4 cup Vegetable oil or Lard (high smoke point is essential)
- 2 cups Yellow onion (finely diced)
- 1 cup Green bell pepper (diced)
- 1 cup Celery stalks (finely sliced)
- 4 cloves Garlic (minced)
The Liquid & Protein
- 2 pounds Crawfish tails (peeled, with fat/yellow mustard if possible)
- 1 pound Andouille sausage (sliced into 1/4 inch rounds)
- 7 cups Seafood or Shrimp stock (warmed)
- 1.5 cups Okra (fresh or frozen, sliced into rounds)
Seasonings & Garnish
- 2 tablespoons Cajun seasoning (low sodium preferred to control salt)
- 1 teaspoon Dried thyme
- 3 pieces Bay leaves (whole)
- 1 tablespoon Worcestershire sauce
- 1/2 cup Green onions (thinly sliced for garnish)
- 1/4 cup Fresh parsley (chopped)
- 1 tablespoon Filé powder (optional, for thickening at the table)
👨🍳 Instructions
-
1
In a heavy-bottomed Dutch oven (cast iron is best), heat the oil over medium heat. Gradually whisk in the flour until smooth.
-
2
The Roux: Stir the flour and oil constantly for 25-35 minutes. You are looking for a 'dark chocolate' or 'penny' color. Do not leave it unattended; if you see black specks, it's burnt and you must start over.
-
3
Once the roux reaches the desired dark brown, immediately add the onions, bell pepper, and celery. The moisture from the vegetables will stop the roux from cooking further.
-
4
Sauté the vegetables in the roux for 5-7 minutes until softened and the onions are translucent.
-
5
Add the minced garlic and sliced andouille sausage. Cook for another 3-4 minutes to render some of the fat from the sausage.
-
6
Slowly pour in the warm seafood stock, one cup at a time, whisking constantly to ensure the roux incorporates smoothly without lumps.
-
7
Stir in the Cajun seasoning, dried thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a gentle boil.
-
8
Reduce heat to low, cover partially, and simmer for 45 minutes. This allows the flavors to marry and the 'flour' taste to cook out.
-
9
Add the sliced okra to the pot. Simmer for another 15 minutes. Okra acts as a natural thickener.
-
10
Gently fold in the crawfish tails (and any fat from the bag). Simmer for only 5-7 minutes; crawfish are usually pre-cooked and will become rubbery if boiled too long.
-
11
Taste the gumbo. Adjust salt and pepper as needed. Remove the bay leaves.
-
12
Turn off the heat and stir in half of the green onions and parsley. Let the gumbo sit for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Patience is your best ingredient; never rush a roux or it will taste bitter. If using frozen crawfish, thaw them completely in the fridge and don't discard the yellow liquid in the bag—that is 'crawfish butter' and contains the best flavor. For a less 'slimy' gumbo, sauté the okra in a separate pan with a splash of vinegar before adding it to the pot. Always use warm stock; adding cold liquid to a hot roux can cause the fat to separate. Filé powder should never be boiled; add it to individual bowls at the table if extra thickening and earthy flavor are desired.
🍽️ Serving Suggestions
Serve over a scoop of fluffy long-grain white rice. Pair with a piece of toasted, buttered French bread for dipping. A side of potato salad is a traditional Acadian accompaniment—some even put the salad directly in the gumbo! Serve with a cold Abita Amber beer or a crisp Sweet Tea. Keep a bottle of Louisiana-style hot sauce on the table for those who want extra heat.