Sunday, January 20, 2013

Craw-fish & Sausage Gumbo

Here is a great meal to warm you up during the winter months.  Or, serve this to add a New Orleans flair to your Super Bowl party!

Ingredients List :

1 lb Craw-fish (ours came seasoned & gave the dish a spicy kick.)
2 chicken bouillon cubes
1 lb Andouille Sausage, cut into half coins
1 can Diced Tomatoes
1/2 Onion, chopped
1 Celery Stalk, chopped
1 clove of Garlic, diced
3 tbs Vegetable Oil
4 tbs Flour
1 tbs Worcestershire Sauce
1 tsp Cajun Seasoning
1 C Okra, cut in coins


- Boil whole craw-fish in 3 C of water with bouillon cubes for half an hour.
- Remove craw-fish with slotted spoon, remove tails and extract tail-meat and set aside.  Keep head and tail shells and return to broth kept on low until later use.
- Saute onions, celery, and garlic until onions are translucent.  Remove from pan and set aside.
- Put oil and flour in pan and whisk until dark brown to make a roux on medium-high heat do not let it burn.
- Add onions, celery, and garlic previously set aside to the roux and saute for a minute.
- Add can of diced tomatoes to roux mixture.  Do not drain.
- Strain craw-fish broth into roux and tomatoes.  Save the heads for garnish.  (No this is not morbid, they have great flavor!)
- Add sausage, okra, worcestershire sauce, cajun seasoning, and salt to taste.  Allow to simmer for 30 minutes while making white rice.

Serve over rice and garnish with craw-fish heads.  (Suck on the ends of the heads for additional flavor.)


~ The Moose Lodge


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