Dees Crawfish Gumbo Recipes

Steps:

• Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
• Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!

Steps:

• Heat shortening, add flour, making roux, and stir until brown.
• Add onions, celery and bell pepper.
• Stir until vegetables are soft.
• Add fat from heads of crawfish, stir until fat comes to top.
• Add water and seasonings, and simmer 20-30 minutes.
• Add crawfish tails, and cook over medium-low heat for 30 minutes.
• Serve with rice.