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.
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- 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
- 1 pound large fresh shrimp, peeled and deveined (tails left on)
- 2 cups sliced fresh okra
- 2 (16-ounce) packages cooked crawfish tails, undrained
- Hot cooked rice (for serving)
- Garnish: chopped parsley and sliced green onion
- 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.
Louisiana Cookin https://www.louisianacookin.com/