Crawfish Gumbo Recipe

1. 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. 2

   Add in tomatoes and onions, cooking till onions are translucent/soft.

3. 3

   Stir in potatoes and corn, adding sufficient water to cover (about 2 inches).

4. 4

   Bring to a boil, add in crawfish and file (about 1 tsp.).

5. 5

   Reduce to a low heat and simmer for about 1/2 hour.

6. 6

   Serve over warm rice with cornbread.

7. 7

   There will be no more leftovers of this recipe.

8. 8

   Note: Crawfish, mushrooms, potatoes and corn are left-overs from the day before's crawfish boil.

9. 9

   Enjoy!

10. 10

    Editor's Note: File is a thickening agent that is made from the grnd leaves of the sassafras tree.

11. 11

    If you do not have this available, you can substitute arrowroot or possibly tapioca flour.

* Per serving · 4 servings · Values may vary.

No additional tips available.