Gramercy Crawfish Gumbo

Oxmoor House
Traditionally gumbo starts with a roux - a mixture of flour and fat that's cooked slowly until browned. In this recipe, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.
8 servings (serving size: 1 1/3 cups gumbo and 3/4 cup rice)


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1/2 cup all-purpose flour
1/4 cup vegetable oil
1 cup finely chopped onion
8 cups water
1 1/2 cups sliced okra pods (about 6 ounces)
1/4 cup finely chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup chopped celery leaves
2 teaspoons salt
8 garlic cloves, minced
1 (14.5-ounce) can stewed tomatoes, undrained
2 cups cooked crawfish tail meat (about 12 ounces)
1 cup lump crabmeat, shell pieces removed (about 1/3 pound)
1 teaspoon hot sauce
6 cups hot cooked rice
Chopped fresh parsley (optional)


Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minutes. Stir in browned flour; cook 1 minute, stirring constantly. Gradually stir in water and next 8 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer 1 hour.

Stir in crawfish, crabmeat, and hot sauce. Bring to a boil; reduce heat, and simmer 25 minutes. Serve gumbo with rice; sprinkle with parsley, if desired.

Created date

August 2007