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    You are in: Home / Recipes / Chicken, Crawfish, and Sausage Gumbo Recipe
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    Chicken, Crawfish, and Sausage Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    CTRmom's Note:

    Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store.

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    Units: US | Metric


    1. 1
      Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
    2. 2
      Make roux by browning the flour in the butter. Cook and stir until dark brown.
    3. 3
      Add the chopped vegetables to the roux and cook them until soft.
    4. 4
      Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
    5. 5
      Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
    6. 6
      Simmer on low heat for about 25 minutes. Adjust seasonings.
    7. 7
      Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
    8. 8
      Remove from heat and let sit while you prepare rice.
    9. 9
      Serve over rice.

    Ratings & Reviews:


    Nutritional Facts for Chicken, Crawfish, and Sausage Gumbo

    Serving Size: 1 (656 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 787.2
    Calories from Fat 392
    Total Fat 43.6 g
    Saturated Fat 19.8 g
    Cholesterol 152.7 mg
    Sodium 1983.1 mg
    Total Carbohydrate 63.7 g
    Dietary Fiber 4.5 g
    Sugars 10.8 g
    Protein 34.4 g

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