Spicy Crawfish Gumbo Is A Springtime Treat

Crawfish is Louisiana's gift to food lovers. This spicy crawfish gumbo is a springtime treat and is a classic recipe that you should make.

Crawfish can be purchased peeled and packaged from your grocer or seafood market. They will keep in your freezer for 3-4 months. Those from Louisiana are far and away the best.

When we have crawfish boils we always make extra so we can peel the excess while the party is still going on. My mother would love to do this and make a gumbo the next day with the flavorful and spicy tails.

Whether you use previously boiled or fresh from the store, this recipe will be a wonderful treat to enjoy.

Spicy Crawfish Gumbo


1 cup flour

3/4 cup oil

2 cups chopped onion

1 cup chopped celery

1 cup chopped green pepper

3 cloves garlic minced

2 bay leaves

1 10 ounce can Ro*Tel tomatoes

1 cup diced andouille (or lean smoked sausage)

2 quarts chicken stock

1 3/4 Teaspoon Tony Chacheres' Original Creole Seasoning (or 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne)

2 tablespoons chopped parsley

2 pounds crawfish tails peeled

1/2 cup chopped green onions



Place the oil and flour in a heavy pot and make a roux. Bring to a rich dark brown something like milk chocolate color.

Add onions, celery, green pepper and garlic and saute' until all is soft, about 10 minutes.

Add broth, Ro*Tel tomatoes, andouille (sausage), bay leaves and seasonings. Cook on low heat for 45 minutes to 1 hour stirring occasionally.

Add crawfish tails and parsley then simmer for 20 minutes.

Serve 1 1/2 cup gumbo over 1/3 cup rice. Stir in 1/4 teaspoon file' and sprinkle with chopped green onions.

Don't forget the toasted french bread. A garden salad is great with this.

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