Dee's Crawfish Gumbo

"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."
 
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Ready In:
1hr 10mins
Ingredients:
9
Yields:
1 pot
Serves:
8-12

ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p> <p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p> <p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p> <p>Food is definitely a pleasure for me, and I love to change others opinions on eating.&nbsp;I also encourage others to try new things!&nbsp; My passions are science, music, and art--as well as any DIY project!</p>
 
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