- 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
Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell
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
Step 1
Preheat oven to 350°.
Step 2
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.
Step 3
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.
Step 4
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.
JennHalt's Review
This is the meal I make myself for my birthday every single year. It is one of the very best Cooking Light recipes I have made in the 15 years I have had a subscription to the magazine. Truly a FAVORITE all time meal in this house.
cher77's Review
I confess I made this gumbo just because the author of the recipe has a very Cajun-sounding name. I made it exactly using 3 Tbs All That Jazz seasoning. It was terrific and even my 6 & 7 year olds said it was yummy. If you want to make the seasoning for one pot of gumbo (3 Tbsp), mix together 1 Tbs. each garlic powder and onion powder, 1 1/2 tsp paprika, 3/4 tsp each cayenne and black pepper, 1/4 tsp + 1/8 tsp each celery seeds and chili powder, 1/4 tsp each salt and lemon pepper, and 1/8 tsp nutmeg. If you're serving this to guests, use an ice cream scooper to get a picture-perfect ball of rice. Enjoy!
JonetteCoram's Review
Good, but missing something...depth of flavor just wasn't there. I'm blaming it on the shortcut oven roux. Will try again sometime using a traditional dark roux and more cajun trinity and let y'all know the verdict.
MindyJK's Review
This recipe is very good as written, but I felt like it was missing something. So, I added 1 whole chopped green pepper and 4 ribs of chopped celery for at traditional trinity. I also used an entire bag of frozen okra (10 oz.) I still felt like it was missing something so I added 1 tsp. of dried thyme and 1 tsp. of worchestire sauce and that seemed to do the trick. To finish the gumbo, I added 1 Tbs. file powder at the end. If I make it again, I will also combine the oil and flour prior to baking to get a deeper roux. All in all, it was pretty yummy, one of the more authentic tasting gumbos that I've had since living in the south, and I will likely make it again.
petehaus's Review
Although it has okra, it also needs FILE' for flavoring. I know this seasoning may be hard to find outside of south Louisiana. Anyway enjoy.
kamlaw85's Review
Wow, I was pleasantly surprised! Very close to the real thing. I added more hot sauce and used shrimp instead of crawfish. I also added chicken sausage. Yum!
For all the people who said that this recipe is missing something