Better Cuisine: Gumbo for Mardi Gras - WFSB 3 Connecticut

Better Cuisine: Gumbo for Mardi Gras

For more information and recipes visit Prudence Sloane


Crawfish (or Shrimp) and Sausage Gumbo

Serves 6


½ cup vegetable oil

½  cup flour

1 teaspoon vegetable oil

½ pound Andouille sausage, cut into ½" rounds (smoked kielbasa will work)

1 cup diced onion

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1 cup diced celery

5 cloves garlic, minced

1 ½  cups water

1  cup clam juice

(or shrimp stock made from the shrimp shells)

1 ½ cups frozen or fresh okra

3 bay leaves

1/4 teaspoon thyme

4 teaspoons Worchester sauce

pinch of black pepper

1 pound shelled crawfish tails

1 teaspoon salt to taste

Louisiana hot sauce or Tabasco to taste

3 scallions, diced


To make the roux, in a medium saucepan, combine the flour and oil. Stir constantly over medium heat for about 20 minutes or until it reaches a dark brown color. If it starts to smoke immediately remove the pan from the heat until it stops smoking then return it to the heat to continue cooking. Pour the roux into a heatproof container. Let cool and pour off the oil that has risen to the top. (The roux can be kept up to 2 weeks in the refrigerator).

In a medium saucepan, sauté the sausage in 1 teaspoon of the oil over medium heat for 2 minutes or until browning at the edges. Add the onion, red and green pepper, celery and garlic. Cook, stirring for 2 minutes or until the vegetables start to soften.  Add the water, clam juice and okra. Remove the pan from the heat and stir in the roux 1 tablespoon at a time until well combined.  Add the bay leaves, thyme, Worchester sauce and black pepper. Simmer for 15 minutes. Add the crawfish and continue simmering for an additional 5 minutes. Add salt and hot sauce to taste. Serve over white rice topped with chopped scallions.