Dees Crawfish Gumbo Recipes

DEE'S CRAWFISH GUMBO

Dee's Crawfish Gumbo image

My grandma who hailed from New Orleans, Louisiana, loved to make this gumbo on special occasions. She would always have more crawfish then needed, just so she could cook them up and eat them, sucking the juice from each head. Sounds strange, but she would say that's how real cajuns do it.

Provided by AlainaF

Categories One Dish Meal

Time 1h10m

Yield 1 pot, 8-12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup shortening
1/2 cup flour
2 gallons crawfish, cleaned and split between heads and tails
salt
cajun seasoning
2 onions, chopped fine
1 cup celery, minced
1 bell pepper, minced
8 cups water

Steps:

Heat shortening, add flour, making roux, and stir until brown.
Add onions, celery and bell pepper.
Stir until vegetables are soft.
Add fat from heads of crawfish, stir until fat comes to top.
Add water and seasonings, and simmer 20-30 minutes.
Add crawfish tails, and cook over medium-low heat for 30 minutes.
Serve with rice.

Nutrition Facts : Calories 157.7, Fat 13, SaturatedFat 3.2, Sodium 18.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.8, Protein 1.3

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