This is a print preview of "Crawfish Gumbo" recipe.

Crawfish Gumbo Recipe
by CookEatShare Cookbook

Crawfish Gumbo
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  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

  1. Make a good rich brown roux, being careful not to burn roux, as a burned roux is bitter and will ruin the dish.
  2. Add in tomatoes and onions, cooking till onions are translucent/soft. Stir in potatoes and corn, adding sufficient water to cover (about 2 inches).
  3. Bring to a boil, add in crawfish and file (about 1 tsp.). Reduce to a low heat and simmer for about 1/2 hour.
  4. Serve over warm rice with cornbread.
  5. There will be no more leftovers of this recipe.
  6. Note: Crawfish, mushrooms, potatoes and corn are left-overs from the day before's crawfish boil.
  7. Enjoy!
  8. 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.