Crawfish Gumbo recipe

Some call them shrimp, but southerners call them crawfishwhatever you call them, enjoy them in this Creole gumbo recipe. The secret ingredient (beer) will have your guests wondering how this soup got to be so delicious.


1 pound Andouille sausage, cut into ½-inch slices
2 cups sliced okra
1/2 cup vegetable oil
1/2 cup flour
1 cup chopped onions
1/2 cup chopped celery
½ cup chopped green bell pepper
2 garlic cloves, minced
1 tablespoon Creole seasoning
½ teaspoon dried sage
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
2 cups chicken broth
2 cups dark beer
1 (15-ounce) can diced tomatoes
2 pounds crawfish tails
½ cup chopped scallions
1 tablespoon hot sauce


1. Heat a large pot over medium; add sausage and cook until browned, 5 minutes. Add okra and cook until softened, 7 minutes. Remove sausage and okra from pot; set aside.

2. Add oil to pot and heat over medium. Whisk in flour and cook until nutty brown, whisking constantly, 10 to 15 minutes.

3. Add onions, celery, bell pepper, and garlic; cook until softened, 7 minutes. Add Creole seasoning, sage, thyme, bay leaves, and salt; stir to coat. Add broth, beer, and tomatoes; bring to a boil, add reserved sausage and okra, and cover. Simmer 30 minutes. Add crawfish and simmer 10 minutes. Adjust seasonings, add scallions and hot sauce, and serve over rice.

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Published by Starsol