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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.

Todd-Michael St. Pierre
Recipe by Cooking Light April 2002

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Becky Luigart-Stayner; Jan Gautro and Lydia DeGaris-Pursell

Recipe Summary

Yield:
8 servings (serving size: 1 1/3 cups gumbo and 3/4 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

334 calories; calories from fat 22%; fat 8.2g; saturated fat 1.2g; mono fat 1.9g; poly fat 4.4g; protein 15.8g; carbohydrates 48.8g; fiber 2.8g; cholesterol 71mg; iron 3.2mg; sodium 838mg; calcium 107mg.
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