Authentic Creole Seafood Gumbo Recipe

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My wonderful mother-in-law, Angie, who grew up in St. Francisville, Louisiana, told me she and her siblings would rush home from school, change their clothes and fish for crawfish in a pond behind their house. They would take a piece of salt pork on a line and generally could catch 3-4 with each bait. They would boil them and eat the tail meat. I buy my crawfish frozen from The Lobster Pot on Harper Avenue in Detroit,. This dish is a favorite of my daughter, Caroline. When she was a freshman at Michigan State University, her friends texted me to request I bring a pot before finals.

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Creole Seafood Gumbo

Author: Annemarie Rogers

This authentic Cajun gumbo is just spicy enough, while the rice, crawfish and shrimp provide the perfect comfort food.

Ingredients

• ½ cup oil
• ½ cup flour
• 1-1/2 cups chopped onions
• 1 8 ounce can tomato sauce
• 6 cups hot water
• ¾ cup chopped green pepper
• 2 large garlic cloves, minced
• 1 Tablespoon salt
• ¾ teaspoon cayenne pepper
• 1 pound crawfish tails
• 1 pound peeled and deveined shrimp, preferably salad size
• ¾ cup green onion tops
• ¼ cup fresh parsley
• 3 cups cooked white rice

Instructions

1. In a large Dutch oven or large pot, heat oil and gradually add flour, stirring constantly until roux is dark brown, about 40 minutes. Add onions and cook until tender. Add tomato sauce and cook over low heat for 15 minutes. Slowly add water and stir until smooth. Add green pepper, garlic, salt and cayenne. Bring to a boil. Reduce heat to low and simmer 40 minutes. Add crawfish, shrimp and green onion tops. Add parsley and serve over rice.

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