Spicy Crawfish Tail Gumbo

Gumbo takes its name from a West African word for okra and thrives as Louisiana’s soulful one-pot stew. This spicy version builds a dark roux with andouille and tender crawfish tails for a Creole kick that warms any dinner table.

Serves 6 · 20 min prep · 70 min cook

Estimate for one serving

• 455 cal
• 28g protein
• 42g carbs
• 20g fat
• 3g fiber

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Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 5 garlic cloves, minced
• 8 oz andouille sausage, sliced
• 2 cups okra, sliced
• 6 cups seafood or chicken stock
• 1 (14.5 oz) can diced tomatoes
• 1.5 tbsp Creole seasoning
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 2 bay leaves
• 1 lb cooked crawfish tails, peeled
• 1 tbsp hot sauce
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups cooked white rice
• 1/3 cup green onions, sliced
• 4 fresh lemon wedges

Instructions

1. 1Heat the oil in a large Dutch oven over medium heat. Whisk in the flour and cook, stirring nonstop, until the roux reaches a dark chocolate brown, 20 to 25 minutes; lower the heat slightly if it threatens to burn.
2. 2Add the onion, bell pepper, and celery all at once. Cook 7 to 8 minutes, stirring, until the vegetables wilt and the roux smells nutty and rich.
3. 3Stir in the garlic and andouille. Cook 4 to 5 minutes so the sausage renders fat and the garlic turns fragrant without browning.
4. 4Add the okra and cook 3 minutes, coating it in the dark roux so it begins to thicken the base.
5. 5Pour in the stock and diced tomatoes, scraping up every browned bit. Season with Creole seasoning, cayenne, thyme, bay leaves, salt, and black pepper.
6. 6Bring to a boil, then drop to a low simmer. Cook uncovered 30 minutes, stirring occasionally, until the broth is silky and the okra is tender.
7. 7Fold in the crawfish tails and hot sauce. Simmer gently 8 to 10 minutes more just until the crawfish are heated through and plump; do not boil hard or they toughen.
8. 8Remove bay leaves, taste for heat and salt, and rest 5 minutes off heat. Ladle over rice, shower with green onions, and serve with lemon wedges for a bright finish.