G’s Sausage and Crawfish Gumbo

‘Quiet the mind and the soul will speak’

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It’s cloudy outside today and rain is expected later so being in the kitchen sounded much more appealing.  I decided to make a Cajun okra gumbo….good ol’ comfort food.  I did not make the trip to see my Mama for Mothers Day and was feeling a little blue about that but I will be making the trip in a couple of weeks.

Today was my first time to ever make a roux.  I have to admit I usually take the easier route.  It was much simpler than I thought, not sure why but it has always seemed intimidating.  I cooked it a little longer than I should have because I forgot to turn off the burner.  Other than that it turned out perfect.  Most gumbos have chopped celery in addition to the onions, however I am not a huge fan of celery so I didn’t add any.  This has been a very relaxing day, may even still have time for a nap.  🙂

For The Roux:

  • 1/2 butter or vegetable oil (I prefer butter)
  • 1/2 flour

In large stew pot melt the butter over medium heat.  Sift the flour into the butter and stir continuously until a rich caramel color.  A wooden spoon or flat-bottomed whisk works the best for this.  Set aside to cool and thicken.

For The Gumbo:

  • 1 package (14 oz.) garlic smoked sausage
  • 1 package (12 oz.) crawfish tails
  • 6 cups chicken broth
  • 1 cup onion, diced
  • 1/2 cup yellow bell pepper, diced
  • 2 Tablespoons roasted garlic, minced
  • 1 can (14 oz.) diced fire roasted tomatoes
  • 1 package (12 oz.) frozen cut okra
  • 2 Tablespoon olive oil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon thyme
  • hot sauce (optional)
  • Salt and Pepper

How To:

  • In large stew pot melt the butter over medium heat.  Sift the flour into the butter and stir continuously until a rich caramel color.  A wooden spoon or flat-bottomed whisk works the best for this.  Set aside to cool and thicken.
  • Add 2 Tablespoons of olive oil to large skillet and saute onions and bell pepper until tender.  Stir in the roasted garlic and add to the pot with the roux.
  • Stir in broth, tomatoes, cayenne pepper, Cajun seasoning, thyme, hot sauce, salt and pepper and bring to a gentle boil.  Reduce heat to low and simmer for 30 minutes.
  • Stir in sausage, crawfish and okra and cook until okra is tender
  • Serve over sticky white rice

Have a Blessed Day!

 

 

 

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