Gramercy Crawfish Gumbo
Traditionally gumbo starts with a roux—a mixture of flour and fat that's cooked slowly until browned. In this crawfish gumbo, named for a small town in Louisiana, you brown the flour in the oven. This technique provides a deep, nutty flavor without the fat.
Ingredients
- 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 to 3 tablespoons All That Jazz Seasoning
- 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)
Nutrition Information
- calories 334
- caloriesfromfat 22 %
- fat 8.2 g
- satfat 1.2 g
- monofat 1.9 g
- polyfat 4.4 g
- protein 15.8 g
- carbohydrate 48.8 g
- fiber 2.8 g
- cholesterol 71 mg
- iron 3.2 mg
- sodium 838 mg
- calcium 107 mg
How to Make It
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Preheat oven to 350°.
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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.
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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.
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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.
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