Gramercy Crawfish Gumbo

Gramercy Crawfish Gumbo
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon hot sauce
  • 1 cup lump crabmeat, shell pieces removed (about 1/3 pound)
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 8 garlic cloves, minced
  • 2 teaspoons salt
  • 2 to 3 tablespoons All That Jazz Seasoning
  • ¼ cup chopped fresh parsley
  • + 10 more ingredients
    • 8 cups water
    • ¼ cup finely chopped green bell pepper
    • 6 cups hot cooked rice
    • 2 cups cooked crawfish tail meat (about 12 ounces)
    • 1 ½ cups sliced okra pods (about 6 ounces)
    • 1 cup finely chopped onion
    • ¼ cup vegetable oil
    • ½ cup all-purpose flour
    • Chopped fresh parsley (optional)
    • ¼ cup chopped celery leaves

Preheat oven to 350°. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a 9-inch pie plate; bake at 350° for 45 minutes or until lightly browned, stirring frequently. Cool on a wire rack. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 4 minut...

View full recipe at My Recipes

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