Spicy Crawfish Gumbo

Rooted in Louisiana kitchens, gumbo starts with a dark roux stirred until nutty and rich. Spicy crawfish tails and smoky andouille meet okra and the trinity for a celebratory Southern bowl.

Serves 6 · 25 min prep · 75 min cook

Estimate for one serving

• 470 cal
• 30g protein
• 40g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.5 lb peeled crawfish tails
• 8 oz andouille sausage
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion
• 1 green bell pepper
• 2 celery stalks
• 5 garlic cloves
• 6 cups seafood or chicken stock
• 12 oz fresh or frozen okra
• 2 bay leaves
• 2 tbsp Creole seasoning
• 1 tsp cayenne pepper
• 1 tbsp hot sauce
• 1 tsp kosher salt
• 5 green onions
• 1/4 cup fresh parsley
• 4 cups cooked white rice
• 1 lemon lemon wedges

Instructions

1. 1If the crawfish tails are frozen, thaw and drain well. Slice andouille into thin rounds. Dice the onion, bell pepper, and celery; mince garlic; slice okra; chop green onions and parsley.
2. 2Brown the andouille in a Dutch oven over medium heat until the edges crisp and fat renders; remove sausage to a plate.
3. 3Add oil to the pot if needed to reach half a cup of fat. Whisk in flour and cook the roux, stirring without stopping, until it is a deep reddish-brown, 22 to 30 minutes.
4. 4Add the holy trinity and okra. Cook 6 minutes, stirring often, until vegetables soften and the mixture smells toasty. Stir in garlic for 30 seconds.
5. 5Gradually whisk in the stock until the roux dissolves completely. Return the andouille along with bay leaves, Creole seasoning, cayenne, hot sauce, and salt.
6. 6Simmer uncovered over low heat for 30 to 35 minutes so the flavors concentrate and the okra becomes tender.
7. 7Add the crawfish tails and simmer gently just until heated through and the gumbo returns to a light bubble, 4 to 6 minutes; do not overcook or the tails will toughen.
8. 8Discard bay leaves. Stir in most of the green onions and parsley. Taste and add more hot sauce if desired. Serve over rice with lemon wedges and remaining herbs.