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.
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.
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- Calories: 334
- Calories from fat: 22%
- Fat: 8.2g
- Saturated fat: 1.2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 4.4g
- Protein: 15.8g
- Carbohydrate: 48.8g
- Fiber: 2.8g
- Cholesterol: 71mg
- Iron: 3.2mg
- Sodium: 838mg
- Calcium: 107mg
- 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)
- 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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