- Calories 334
- Caloriesfromfat 22%
- Fat 8.2g
- Satfat 1.2g
- Monofat 1.9g
- Polyfat 4.4g
- Protein 15.8g
- Carbohydrate 48.8g
- Fiber 2.8g
- Cholesterol 71mg
- Iron 3.2mg
- Sodium 838mg
- Calcium 107mg
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.
How to Make It
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.
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