Gramercy Crawfish Gumbo
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.
- 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.
Only you will be able to view, print, and edit this note.Add Note