Authentic Cajun Crawfish Gumbo Recipe (The Real Deal)
Authentic Cajun crawfish gumbo made with a dark roux, the Holy Trinity, and sweet Louisiana crawfish tails. Bold, rich, and absolutely Louisiana.
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Equipment
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Ingredients
- ¾ Cup Vegetable Oil
- 1 Cup All Purpose Flour
- 1 Each Yellow Onion large, diced
- 1 Each Green Bell Pepper deseeded and diced
- 2 Ribs Celery diced
- 3 Cloves Garlic minced
- 1 Pound Smoked Sausage sliced
- ⅓ Pound Andouille Sausage diced small
- 1 Tablespoon Cajun Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 Each Bay Leaves
- 8 Cups Seafood stock
- 1 Pound Crawfish Tails peeled (thawed if frozen)
- 4 Each Green Onions sliced
Instructions
- Add the oil to the pot and heat over medium heat.¾ Cup Vegetable Oil
- Add the flour and stir, continuously, until a dark chocolate color is created.1 Cup All Purpose Flour
- Add the Cajun holy trinity of onions, bell peppers and celery. Stir into the roux and cook for a few minutes until the vegetables soften.1 Each Yellow Onion, 1 Each Green Bell Pepper, 2 Ribs Celery
- Add the sausage and continue to cook until you see the sausage get a little color then add the minced garlic.1 Pound Smoked Sausage, ⅓ Pound Andouille Sausage, 3 Cloves Garlic
- Add the seasonings and bay leaves. Stir into the pot to allow the seasoning to 'bloom'.1 Tablespoon Cajun Seasoning, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 2 Each Bay Leaves
- Pour in the seafood stock, while stirring. Bring to a boil, then turn down the heat to a low roll (simmer). Cover and cook for about 1 hour.8 Cups Seafood stock
- At the end of the cooking time, add the crawfish tails and green onions. Give a good stir and turn off the heat. Cover again and allow to sit for 10 minutes - or until you are ready to serve.1 Pound Crawfish Tails, 4 Each Green Onions
Making a roux takes time. Be patient and keep stirring. Don't leave the pot, because if you burn your roux you can't save it. You will have to start again!
I cut up my andouille sausage nice and small so that it's not a big spicy bite for my kids. You do you friends!
Storage Instructions
Stored in an airtight container, crawfish gumbo will keep in the refrigerator for 3-4 days. Store the rice separately. It also freezes very well.Notes
What should I serve with this gumbo?
- White rice - the classic, non-negotiable base.
- Crusty French bread - for soaking up every last drop.
- Potato salad - a very South Louisiana move, served right in the bowl alongside the rice.
- Cornbread — especially good for a more rustic, Cajun-style spread
Season in layers. Taste as you go — add seasoning to the roux, to the stock, and again before serving.
You won't need to add salt to this recipe, as there is usually plenty in the stock and Cajun seasoning (unless you use low-sodium - then go ahead and add salt)
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Nutrition
Serving: 200g | Calories: 523kcal | Carbohydrates: 16g | Protein: 18g | Fat: 43g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 1427mg | Potassium: 475mg | Fiber: 1g | Sugar: 1g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
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