Dee's Crawfish Gumbo
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 pot
- Serves:
- 8-12
ingredients
- 1⁄2 cup shortening
- 1⁄2 cup flour
- 2 gallons crawfish, cleaned and split between heads and tails
- salt
- cajun seasoning
- 2 onions, chopped fine
- 1 cup celery, minced
- 1 bell pepper, minced
- 8 cups water
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. I also encourage others to try new things! My passions are science, music, and art--as well as any DIY project!</p>