Gumbo is one of the oldest beloved Creole and Cajun cuisines in Louisiana. Gumbo is a cultural symbol as the bayou or jazz music heard playing in the French Quarters of New Orléans. There are many variations of family recipes for Gumbo across the state of Louisiana; my Red Creole Crawfish Gumbo is one of my favorite Gumbos; made with Andouille sausage, Louisiana crawfish, onions, green bell peppers, celery, garlic, fresh okra, and seasoned perfectly with Creole spices.
Gumbo has been a staple in the Louisiana kitchens of Creole and Cajuns years before published recipes of the dish existed, many stories are surrounding its origins. No one is even certain whether the dish is Cajun or Creole in the background.
The oldest mention in any American publication dated when French explorer C.C. Robin ate it at a soiree on the Acadian coast in the year 1803. However, there are also records of the New Orléan’s creoles enjoying the beloved Gumbo around the same period.
Creole Gumbo is usually almost a stew-like dish made with a roux, okra, or sometimes filé powder, The Holy Trinity of onions, peppers, celery, tomatoes, seafood, chicken, or meat. Gumbo has an incomparably deliciously rich flavor and texture. Ingredients can vary widely.
3. Common Questions:
- What is the Holy Trinity? The Holy Trinity are onions, bell peppers, and celery, the base for much of the cooking in Louisiana’s regional cuisines. The foundation of Cajun and Creole dishes such as étouffée, gumbo, and jambalaya all start from this base.
- What is Filé Powder? Filé powder, also called gumbo filé, is a spicy herb made from the North American sassafras tree’s dried and ground leaves.
- What is a Roux? It is flour and fat cooked together and used to thicken sauces. The fat is usually butter in French cuisine but maybe lard or vegetable oil in other cuisines.
Despite the rumors and folklore surrounding Gumbo’s origins, in the year 1885, various writers recognized Gumbo as the culinary masterpiece of the African-American community. Although the French were noted as being responsible for contributing the idea of the roux and the Choctaw were credited for the addition of filé powder becoming an addition to Gumbo, the modern version is overwhelmingly from the West African influences in character.
The famous debate about Gumbos precise origins has raged the Louisiana Creole and Cajun communities for years and will most likely continue until the end of time.
Ingredients needed for Creole Crawfish Gumbo
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Three cups of fresh okra
Two tablespoons peanut oil +3 more
One and 1/2 pounds of Andouille sausage sliced into rounds
Four cups peeled, seeded, and diced fresh tomatoes
One medium finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
Three tablespoons of all-purpose flour
Five cloves of garlic
Two bay leaves
Three tablespoons of fresh parsley chopped
One tablespoon of Creole Seasoning or to own taste
1/2 teaspoon dried thyme
1/4 of a teaspoon oregano
A pinch of cayenne pepper
kosher salt to taste
freshly ground pepper to taste
A good splash of hot sauce
32-ounces of fish, shrimp, or vegetable stock
Two or three pounds fresh whole crawfish or 1 1/2 pounds crawfish tails peeled
Finely chopped fresh parsley, for garnish
green onion tops, for garnish
Cooked long-grain white Rice to serve
If you enjoyed this Red Creole Crawfish Gumbo recipe, here are more you might like
Classic Sausage Chicken and Okra Gumbo– This Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map. It is a hearty, flavorful, delicious Gumbo that includes fresh organic okra to bring it up a notch.
Green Gumbo with shrimp – This Green Gumbo with shrimp is often said to be the finest of the gumbos and is a spin-off from the traditional Holy Thursday meal for Creole families in New Orléans. The Nine Greens are said to represent the Nine Churches visited on Good Friday in remembrance of Jesus’ walk to be crucified.
Authentic Creole Shrimp Gumbo – This amazingly flavorful Authentic Creole Shrimp Gumbo recipe uses the masterpiece of all sausages spicy andouille sausage with shrimp, chicken, and traditional rice. The method is simple and straightforward; you’re going to wonder why you have waited so long to make it.
Red Creole Crawfish Gumbo
- 3 cups Fresh okra
- 2 tablespoons Peanut oil +3 more
- 1½ pounds Andouille sausage sliced into rounds
- 4 cups Peeled seeded, and diced fresh tomatoes
- 1 large Chopped onion
- ½ cup Chopped green bell pepper
- ½ cup Chopped celery
- 3 tablespoons All-purpose flour
- 5 cloves Garlic, minced
- 2 Bay leaves
- 3 tablespoons Fresh parsley chopped
- 1 tablespoon Creole Seasoning or to own taste
- ½ teaspoon Dried thyme
- ¼ teaspoon Teaspoon oregano
- 1 pinch Cayenne pepper
- Kosher salt to taste
- Freshly ground pepper to taste
- 1 splash Hot sauce
- 32- ounces Fish, shrimp, or vegetable stock
- 2-3 pounds fresh whole crawfish or 2 pounds crawfish tails peeled
- Finely chopped fresh parsley for garnish
- Green onion tops for garnish
- Cooked long grain white Rice to serve
- Wash the fresh okra in cold tap water; then trim the stems and tips from the okra, cut into rounds.
- Heat the peanut oil in a large Gumbo pot over medium-high heat.
- Add the andouille sausage and cook, stirring often, to render out the fat, about 6-7 minutes.
- Add the fresh okra to the Gumbo pot and cook, stirring constantly, for 8 to 10 minutes
- Add the diced tomatoes, onions, green bell peppers, celery, and garlic and cook, stirring often, for 8 minutes, or until the okra and other vegetables are tender. Remove from the Gumbo pot and set to the side in a clean bowl till needed.
- Add 3 tablespoons of peanut oil to Gumbo pot, let heat then add 3 tablespoons of all-purpose flour to the oil; cook stirring constantly till it becomes an amber color. Careful not to scorch the roux. Reduce the heat to the lowest setting.
- One roux is done; place the veggies back to Gumbo pot; add the Creole seasoning, bay leaves, fresh chopped parsley, dried thyme, oregano, cayenne, kosher salt, freshly ground pepper, and the vegetable Stock to the Gumbo pot, turn heat up to medium-high heat.
- Stir the Gumbo pot and bring the contents to a low boil. Reduce the heat under the Gumbo pot to medium and simmer on low, uncovered, for about 45 minutes to 1 hour.
- Add the crawfish and cook, stirring occasionally, for 8 minutes.
- Remove the bay leaves, garnish with the parsley and green onion tops, and serve in shallow bowls over white rice.
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