Crawfish Gumbo Recipe
Servings: 4
Ingredients
- 1-2 lbs pounds of crawfish tails
- 1 large onion, cut into large pcs
- 1 1/2 to 2 lbs cooked whole mushrooms
- 1 1/2 to 2 lbs cooked potatoes (sm red ones work best)
- 6-8 cobs of corn (shave kernels off cob)
- 1-2 bay leaves
- 1 tsp. file
- 1 can stewed tomatoes
Directions
- Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
- Add in tomatoes and onions, cooking till onions are translucent/soft. Stir in potatoes and corn, adding sufficient water to cover (about 2 inches).
- Bring to a boil, add in crawfish and file (about 1 tsp.). Reduce to a low heat and simmer for about 1/2 hour.
- Serve over warm rice with cornbread.
- There will be no more leftovers of this recipe.
- Note: Crawfish, mushrooms, potatoes and corn are left-overs from the day before's crawfish boil.
- Enjoy!
- Editor's Note: File is a thickening agent that is made from the grnd leaves of the sassafras tree. If you do not have this available, you can substitute arrowroot or possibly tapioca flour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 664g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 24 | 7% |
| Total Fat 2.7g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 390mg | 16% |
| Potassium 1979mg | 57% |
| Total Carbs 42.87g | 11% |
| Dietary Fiber 7.0g | 23% |
| Sugars 9.98g | 7% |
| Protein 35.67g | 57% |
