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Crawfish Gumbo

If you want to try light and healthy main course, then try Crawfish Gumbo!

ingredients

    All purpose flour: 1 cup

    Vegetable oil: ¼ cup

    Finely chopped onions: 1 cup

    Water: 8 cups

    Okra pods: 6 ounces

    Fresh parsley: ¼ cup

    Celery leaves: ¼ cup

    Finely chopped bell pepper: ¼ cup

    Jazz seasoning: 2-3 cups

    Salt: 2 teaspoons

    Garlic cloves, minced: 8

    Stewed tomatoes, undrained: 14.5 ounces

    Crawfish tail meat: 12 ounces

    Lump crabmeat, shells removed: 1/3 pounds

    Hot sauce: 1 teaspoon

    Hot rice: 6 cups

tools required

Spatula

Bowl

plate

preparation method

The oven keeps to be preheated to a temperature of 350 degrees. Fill a dry measuring cup with the all purpose flour and level it with the help of a knife. Slowly empty the contents in a 9 inch pie plate and cook in the oven at 350 degrees for approximately 45 minutes. Wait till the flour acquires a golden brown texture and keep stirring it on a frequent basis. Remove the plate and set aside to cool. Oil needs to be heat in a large oven over a medium flame. Add onions to the warm oil and sauté it continuously for approximately 4 minutes. Slowly add the brown coloured flour to the onion sauté and mix all the contents contiuously to avoid lumps. Add water slowly along with the okra pods, celery leaves, parsley leaves, bell pepper, jazz seasoning, salt, garlic cloves and lastly the stewed tomatoes. Stir the contents carefully and reduce the flame, allowing it to cook for an hour. Later add the crawfish, crab meat and hot sauce and stir, bringing the mixture to a boil. Once boiling starts, reduce the flame and let the contents cook for another 25 minutes.

Serving Suggestions

    Serve immediately along with rice, garnished with parsley leaves.

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