Crawfish Gumbo

Crawfish Gumbo

Crawfish season and okra season overlap a little bit in the early summer. While they’re both around, we love cooking up a crawfish gumbo, full of plump Louisiana crawfish tails and sweet shrimp.

Crawfish Gumbo
Serves 8
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  1. ⅓ cup vegetable oil
  2. ½ cup all-purpose flour
  3. 1 cup finely chopped white onion
  4. 1 medium green bell pepper, seeded and chopped
  5. 1 medium red bell pepper, seeded and chopped
  6. 1 cup chopped celery
  7. 5 cloves garlic, minced
  8. 8 cups water
  9. 2 tablespoons Cajun seasoning
  10. 1 (28-ounce) can diced fire-roasted tomatoes, undrained
  11. 1 pound large fresh shrimp, peeled and deveined (tails left on)
  12. 2 cups sliced fresh okra
  13. 2 (16-ounce) packages cooked crawfish tails, undrained
  14. Hot cooked rice (for serving)
  15. Garnish: chopped parsley and sliced green onion
  1. 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.
  2. 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.
  3. 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.
Louisiana Cookin


    • Great question, Jim! Because the trinity releases so much liquid as it cooks and dramatically lowers the temperature inside the pan, the roux should not burn at a medium-low heat. If you’re cooking at a higher temperature, you should certainly keep a close eye on it.

  1. You should use the brand pic-sweet in frozen section if you can’t find fresh okra it doesn’t have that hard straw texture it’s very good obviously I do add can of crab much and 3 bags frozen crayfish it’s cheaper then I cut my shrimp in 2 of pieces there is more flavors

  2. Came out great. I wasn’t able to get the roux quite as dark as you recommended and I used pickled okra, but it was deelicious. I toyed with the idea of adding sausage and maybe some chicken, but there’s always a next time. Any other crawfish recipes you recommend? I’ve got a freezer full of them.

  3. If you don’t like okra which I do, but people I cook for I leave mine whole.But you can replace it with zucchini squash, cute into small pieces. But like the okra add it towards the end of the cooking and it’s not soggy ! Keep testing
    It for the tenderness. I also use the sweet peppers that come in a small bag, that are red, yellow and orange. They give a little more flavor too. Add those with the other peppers, onions celery your Browning some .

  4. This is my first gumbo I made it with crawfish from our last boil, chicken breast, and link deer sausage that was flavored with garlic and green onion when we had it processed. I cannot stand oregano so I skipped it and added a dash or two of Worcestershire sauce to help with the color. Thank you so much for the recipe it was delicious and really easy.

  5. I had a craw boil last weekend and had some left over so I tailed them out. I had a couple pounds of meat and was looking for something to make with them. So I found this recipe, grabbed some shrimp and decided to make it. All I have to say is sweet baby Jesus!

  6. Hi! Is there a way of staging this…meaning, can I make the roux, refrigerate it and then, use it the next day with the rest of the recipe? Thank you!

  7. Pretty sure the roux isn’t supposed to be cooked 30-40 minutes cause it turned black like tar. It was horrible, couldn’t eat it


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