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    • Crayfish Gumbo

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 6g; Fibre 5g; Protein 24g
    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

    • Begin by heating the oil in a large pot over medium-high heat.

    • Add the flour and whisk to combine. Cook, stirring until the mixture is a deep golden brown, about 5 minutes.

    • Add the onion, celery, bell pepper, garlic, thyme, paprika, cayenne, salt, and black pepper to the pot. Cook, occasionally stirring, until the vegetables are softened, about 5 minutes.

    • Add the bay leaf and chicken broth to the pot and boil. Reduce the heat to low and simmer for 10 minutes.

    • Add the tomatoes, crayfish tails, and parsley to the pot and simmer for 5 minutes.

    • Stir in the Worcestershire sauce and season to taste with salt and pepper.

    • Serve the gumbo over hot cooked rice.

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