Cast Away All In Crawfish Gumbo

A few months back I discovered a new resource for frozen peeled Louisiana crawfish tails so I’ve been stockpiling the deep freeze in the garage with bag after bag for cooking all kinds of delicious recipes with crawfish. Back when I lived south of New Orleans on the West Bank I immersed myself in the local culture and a local favorite comfort food of mine was gumbo. Everyone that was local had their own special style and gumbo recipes were passed down from generation to generation. I was fortunate enough to eat a few bowls of gumbo and taste a lot of different flavors while I was there. This gumbo recipe is one that I came up with after I discovered that making a roux wasn’t my thing so I was looking for the easy button. I started using a box of gumbo base instead of creating a roux on my own. I found that my gumbo was just as tasty with a good boxed base like “Zatarain’s Gumbo Base” or “Louisiana Fish Fry Products Gumbo Base”. Those are my two favorites. Gumbo is something that I like to serve as a appetizer if we are having a seafood dish for dinner or I like a hot bowl of gumbo if I’ve been fishing on a cold winter day and l’m looking for something to warm my core. Lisa and I can make a meal out of gumbo and sliced French bread.

Ingredients

******Here are a few different brands that really give my gumbo that Louisiana taste*******.

Thomas brand Ragin Cajun Andouille Sausage in either medium or hot flavored.

Riceland brand Louisiana crawfish tails

I like to add Gumbo File’ for flavor and thickening

One of my favorites for making my base

  • 2 boneless skinless breasts or 3-4 boneless skinless thighs (about 1 1/4 pounds) cooked and cut into small pieces
  • 16 ounces of peeled crawfish tails or peeled and deveined shrimp
  • 1 pack Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
  • 6 cups water
  • 2 tbsp cooking oil
  • 1 package Zatarain’s Gumbo Base
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper  
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 1/4 cup chopped green onions
  • 1 cup fresh or frozen sliced okra,
  • 1/2 teaspoon filé powder, plus more as needed for serving

Cooking Directions

Here is how easy it is to make my Louisiana Gumbo… Bring water, Gumbo Base and oil to boil in large saucepot on medium heat, stirring to dissolve any lumps. Reduce heat to low; cover and simmer 30 minutes, stirring occasionally.

Stir in crawfish and/or shrimp, chicken, sausage, celery, bell pepper and onion; cover. Simmer additional 30 minutes or until desired thickness. Add File’ as needed for thickness.

Serving Suggestions

I’m pretty simple when it comes to a rice bed. Here’s my favorite rice for keeping it simple. You just add a bag to boiling water and wait about 10 minutes until the rice is done and ready to drain and serve.

I prefer sliced French bread and butter as something to go with the gumbo and often times the gumbo winds up on top of the bread. Enjoy!!

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