Crawfish and Shrimp Gumbo Recipe
It's a match made in heaven: crawfish, shrimp and gumbo. This dish will make you swoon!
Louisiana loves gumbo so much that residents made it the official dish of the State in 2004! Gumbo comes in plethora of varieties but we sugguest you dive into this simple and extremely tasty recipe featuring some of Louisiana's best ingredients: crawfish and shrimp. This recipe is provided by Louisiana Cookin’ Magazine.
Ingredients for Crawfish Shrimp Gumbo
- ⅓ cup vegetable oil
- ½ cup all-purpose flour
- 1 cup finely chopped white onion
- 1 medium green bell pepper, seeded and chopped
- 1 medium red bell pepper, seeded and chopped
- 1 cup chopped celery
- 5 cloves garlic, minced
- 8 cups water
- 2 tablespoons Cajun seasoning
- 1 (28-ounce) can diced fire-roasted tomatoes, undrained (optional)
- 1 pound large Louisiana shrimp, peeled and deveined (tails left on)
- 2 cups sliced fresh okra
- 2 (16-ounce) packages cooked Louisiana crawfish tails, undrained
- Hot cooked rice (for serving)
- Garnish: chopped parsley and sliced green onion
Method of Preparation:
- In a large Dutch oven, add oil, and heat over medium heat for 5 minutes. Add flour, and whisk until combined. Lower heat to medium-low, and cook, stirring, until a dark chocolate roux forms, 30 to 40 minutes.
- Add onion, bell peppers, and celery, and cook, stirring, until onions are tender, about 15 minutes. Add garlic, and cook 30 seconds. Add 8 cups water, Cajun seasoning, and tomato. Bring to a boil; reduce heat, and simmer 1 hour.
- Stir in shrimp, okra, and crawfish. Bring to a boil; reduce heat, and simmer 15 minutes. Serve with rice. Garnish with parsley and green onion, if desired.
When buying seafood, make sure to check labels to ensure that you're buying domestic. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.