Name: Easy Shrimp and Crawfish Gumbo
Prep time: 20 min
Cook time: PT-481483H4M57S
Cuisine: Cajun
Ingredients: For the Gumbo; 1 lb 30-40 count, shell-on shrimp; 1 lb crawfish tail meat; 1 lb andouille sausage; 3 cups shrimp stock (see below, or substitute chicken stock); 2-3 cups chicken stock; 2-3 bay leaves; 2 yellow onions, diced; 1 green bell pepper, diced; 1/2 red bell pepper, diced; 2 cups fresh or frozen okra, sauteed for 7-8 minutes to remove slime; 3 stalks celery, diced; 3-4 cloves garlic, minced; 1/4 cup Woo Woo Sauce; 1/4 cup Cajun Garlic Sauce; 2-3 TBS All Qu’ed Up Bayou Bandit (or favorite cajun seasoning); 2 tsp salt, plus to taste; 1 tsp black pepper, plus to taste; leaves from 2-3 sprigs fresh thyme, chopped, or 1/4 tsp dried thyme; 2-3 TBS chopped fresh Italian parsley; Chopped green onions for garnish; Cooked white rice, for serving; For the Roux; 2 cups A/P flour; 1.5 cups Peanut or Canola oil; For the Shrimp Stock (optional); Shrimp shells and veggie trimmings from prepping; 8-10 black peppercorns; 2-3 bay leaves; Cayenne pepper, if desired, for more heat

Description

This Easy Shrimp and Crawfish Gumbo cuts out an hour of working time, allowing you to get a delicious bowl of authentic Cajun gumbo on the table with much less work. My Cajun Garlic Sauce and Woo Woo Sauce bring so much flavor and umami to the dish that you’ll love making and serving it. Don’t forget, gumbo freezes well!

Ingredients

Scale

For the Gumbo

1 lb 30-40 count, shell-on shrimp

1 lb crawfish tail meat

1 lb andouille sausage

3 cups shrimp stock (see below, or substitute chicken stock)

2–3 cups chicken stock

2–3 bay leaves

2 yellow onions, diced

1 green bell pepper, diced

1/2 red bell pepper, diced

2 cups fresh or frozen okra, sauteed for 7–8 minutes to remove slime

3 stalks celery, diced

3–4 cloves garlic, minced

1/4 cup Woo Woo Sauce

1/4 cup Cajun Garlic Sauce

2–3 TBS All Qu’ed Up Bayou Bandit (or favorite cajun seasoning)

2 tsp salt, plus to taste

1 tsp black pepper, plus to taste

leaves from 2–3 sprigs fresh thyme, chopped, or 1/4 tsp dried thyme

2–3 TBS chopped fresh Italian parsley

Chopped green onions for garnish

Cooked white rice, for serving

For the Roux

2 cups A/P flour

1.5 cups Peanut or Canola oil

For the Shrimp Stock (optional)

Shrimp shells and veggie trimmings from prepping

8–10 black peppercorns

2–3 bay leaves

Cayenne pepper, if desired, for more heat

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Instructions

Preheat oven to 400 degrees. Whisk flour and water together in a heavy bottomed skillet. Allow to cook for 45 miinutes, then stir. Continue to cook, stirring every 30 minutes, until desired dark color is achieved. Depending on your pan, this could take up to 2.5 hours. In my cast iron skillet, it was about 1 hour 15 minutes.

While Roux is cooking, prep vegetable, saving trimmings.

Peel and devein shrimp, saving shells.

Place shells, trimmings, and 5 cups water in pot. Bring to a boil, then reduce to a simmer. Cook for 30-40 minutes, then strain.

After Roux is finished, put in a large heavy bottomed pot on the stove over medium heat. Add in vegetables, and allow them to cook in the roux. Whisk in stock slowly. Add bay leaves, seasoning, Cajun Garlic Sauce, Woo Woo Sauce and seasoning.

Cook for 1 hour, then add in fresh herbs and seafood. Turn off heat, and allow seafood to cook in residual heat. Serve with hot rice and hot sauce when shrimp are opaque.

Prep Time: 20 minutes
Cook Time: 2-3 hours
Cuisine: Cajun