Crawfish Gumbo With Andouille Sausage

🧂 Ingredients

• ¼ cup plus 1 tablespoon canola oil

  divided
• 24 ounces andouille sausage

  cut into slices
• ¼ cup melted bacon grease
• 1 cup all-purpose flour
• 3 celery ribs

  chopped
• 2 green bell peppers

  chopped
• 1 yellow onion

  chopped
• 4 garlic cloves

  minced or grated
• 9 cups chicken stock

  can substitute seafood stock [https://burrataandbubbles.com/homemade-seafood-stock/]
• 3 dried bay leaves
• 2 tablespoons Cajun seasoning

  preferably homemade [https://burrataandbubbles.com/2019/01/21/homemade-cajun-seasoning/]
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 2 pounds cooked crawfish tails

  about 4-5 cups
• 1 tablespoon filé powder
• Rice for serving
• Chopped fresh parsley

  optional, for garnish

Instructions

• 1 In a large stockpot, add 1 tablespoon canola oil and heat on medium. When the
  oil is hot, add half the andouille sausage and cook until browned, about two to
  three minutes. Flip and brown on the other side and remove from the pot. Repeat
  with the other half of the sausage and also remove from the pot and reserve.
• 2 Add ¼ cup canola oil and bacon grease. After it heats, whisk in flour. Whisk
  continuously until the roux turns the color of melted chocolate. This should
  take about 45-60 minutes. As it cooks, you may need to reduce the heat to
  medium-low if it starts to smoke and get too hot. You don't want the heat too
  high to make the roux cook faster because it could burn.
• 3 Once the roux is ready, stir in the celery, green pepper and onion and cook for
  about five minutes. Stir the vegetables often. Add garlic and cook for about 30
  seconds, stirring constantly.
• 4 Slowly stir in the stock. Add in the bay leaves, Cajun seasoning, Worcestershire
  sauce, hot sauce and reserved sausage. Bring to a boil over medium-high heat and
  then reduce to a simmer over medium-low heat. Cover and simmer for about an hour
  and stir occasionally. 
• 5 After an hour, stir in the crawfish tails and filé powder. Allow to simmer for a
  minute or two — just enough to heat the crawfish. Serve with rice and parsley if
  desired. Enjoy!

Nutrition Info