This Week's Recipe: Crawfish and Andouille Gumbo

Crawfish and Andouille Gumbo

Serves 4

Ingredients

• 1 - pound crawdads, cooked and cleaned
• 8 - ounces smoked sausage (I suggest Andouille)
• 1/2 - pound fresh or frozen okra
• 1 - medium white onion
• 1 - can whole tomatoes
• 8 - ounces frozen corn
• 1 - teaspoon parsley flakes
• 1/2 - teaspoon cayenne pepper
• 1 - pint half and half
• 2 - cups water
• 2 - tablespoons Creole or Cajun seasoning

 

Directions

Dice smoked sausage into bite sized pieces. Add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often.

Add water, tomatoes, corn, okra and Cajun (or Creole) seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawdads and half-and-half. Simmer for 10 minutes.

Serve with Steamed or Boiled Rice and Sweet Cornbread.