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    • Crayfish Gumbo

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr
    Crayfish Gumbo is a traditional Louisiana dish that combines the flavours of the Gulf Coast with the savoury spices of the South. This easy-to-make dish is a delicious and comforting meal that can be enjoyed any time of year. The combination of crayfish, vegetables, and flavorful spices creates a unique and tasty gumbo that is sure to please. Whether you serve it with hot cooked rice or enjoy it on its own, Crayfish Gumbo will surely be a hit.  
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    Ingredients

    • 1/4 cup vegetable oil
    • 1/4 cup all-purpose flour
    • 1 large onion, diced
    • 2 celery stalks, diced
    • 1 bell pepper, diced
    • 3 cloves garlic, minced
    • 1 teaspoon dried thyme
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 bay leaf
    • 4 cups chicken broth
    • 2 cups diced tomatoes
    • 2 pounds crayfish tails
    • 1/4 cup chopped parsley
    • 2 tablespoons Worcestershire sauce
    • Hot cooked rice, for serving

    Method

    • Step-by-Step Method for Crayfish Gumbo
    • Measure and prepare all ingredients before starting for efficiency.
    • Combine vegetable oil and all-purpose flour in a large, heavy-bottomed pot or Dutch oven.
    • Cook over medium heat, stirring constantly, to form a roux; continue until it turns a deep golden brown (about 10–15 minutes).
    • While the roux is cooking, dice the onion, celery stalks, and bell pepper; keep aside.
    • Mince the garlic cloves; set aside.
    • Once the roux reaches the desired color, add diced onions, celery, and bell pepper to the pot.
    • Sauté vegetables in the roux over medium heat until they start to soften (about 5 minutes).
    • Add minced garlic and stir until fragrant (about 1 minute).
    • Sprinkle in the dried thyme, smoked paprika, cayenne pepper, salt, and black pepper; mix to coat vegetables and bloom the spices.
    • Add the bay leaf to the pot.
    • Pour in 4 cups chicken broth and stir thoroughly, scraping any browned bits from the bottom.
    • Add diced tomatoes to the pot and bring the mixture to a gentle simmer.
    • Cook the gumbo base for about 15–20 minutes, stirring occasionally, to allow flavors to meld.
    • Add Worcestershire sauce and stir to incorporate.
    • Gently fold in crayfish tails, ensuring they are evenly distributed in the gumbo.
    • Simmer gumbo for an additional 5–7 minutes, until crayfish are cooked through and just opaque.
    • Remove and discard the bay leaf.
    • Stir in the chopped parsley right before serving for freshness and color.
    • Taste for salt and spice, adjusting seasoning if necessary.
    • Serve gumbo hot over a bed of cooked rice in shallow bowls.
    • Garnish with an extra sprinkle of parsley and optional hot sauce for heat.
    • Present bowls with rice mounded in the center and gumbo ladled around for classic Southern presentation.