Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Crawfish Gumbo
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- #14934
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 cup cooking oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 cloves garlic, chopped
1 cup canned whole tomatoes, chopped
2 stalks celery, chopped
salt and pepper, to taste
1 bay leaf
1 tablespoon green onion tops
1 tablespoon gumbo file powder
1 1/2 cup crawfish tails
2 tablespoons butter
3 1/2 pints combination crawfish fat and water
directions
Make a golden roux with the oil and flour. Take pot off heat. Add onion, garlic and celery, stir and cook 4 minutes. Return to heat. Add tomatoes, and cook for 5 minutes.
Add crawfish fat, water and bay leaf. Bring to a boil. Reduce heat and simmer and add salt and pepper. Simmer for 40 minutes.
In another skillet, fry in butter over low heat, green onions and tails, for 2 to 3 minutes. Add to gumbo. Put in file. Serve over hot, cooked rice.
added by
luckytrim
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Beer makes batters better, meat more tender, and sauces more flavorful.
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