What the recipie for the best crayfish gumbo?

Answer 1

Crayfish/Crawfish Gumbo (American's call them crawfish)

Ingredients:
1 pound Crawfish, cooked and cleaned
8 oz Salt Pork, cubed small
1/2 pound fresh Okra
1 med Brown Onion
1 can Whole Tomatoes
8 oz frozen Corn
1 tsp Parsley Flakes
1/2 tsp Cayenne Pepper
1 pint Half & Half
2 cups Water
Salt and Pepper, to taste

Directions:
In a large skillet, fry salt pork until browned. Add onion and cook until tender stirring often. Add water, okra, corn, tomatoes, and all seasonings. Simmer for 15 to 20 minutes then add half & half and crawfish. Simmer for 10 minutes. Serve hot crawfish gumbo over white rice or your favorite pasta along with lightly buttered thickly-sliced fresh bread and your favorite ale. Garnish gumbo dish with parsley sprigs.

Answer 2

gumbo

Serves 4



Preparation time over 2 hours

Cooking time 30 mins to 1 hour






Ingredients
oil for frying
275g/10oz onions, chopped
225g/8oz green peppers, chopped
2 sticks celery, chopped
25g/1oz andouille or other spicy sausage, sliced
25g/1oz smoked pork or bacon, cubed
1 tsp crushed garlic
½ tsp dried oregano
½ tsp dried thyme
1 bay leaf, crumbled
1 tsp salt
1½ tsp cayenne pepper
1½ tsp paprika
½ tsp freshly ground black pepper
½ tsp freshly ground white pepper
3 tbsp filé powder (optional)
1 tbsp Tabasco sauce
300ml/10fl oz puréed fresh tomatoes, strained
crab shells to flavour (optional)
450g/1lb large prawns (reserve the shells and heads for the stock)
1 dozen oysters
225g/8oz crab meat
6 freshwater crayfish
2 boudins (fish sausage) (optional)
200g/8oz cooked rice to serve
For the fish stock:
fish heads, tails and trimmings
1 onion
2 carrots
1 stick celery
1 leek
1 bay leaf
2 sprigs parsley
black peppercorns
prawn shells and heads



Method
1. Place all the ingredients for the stock in a large saucepan and cover with about 1.7 litres/3 pints cold water. Simmer for as long as possible - 4 hours if you can manage it - and strain. Set aside.
2. Heat the oil in a large pan, add the onions, green peppers and celery and let them sweat for a few minutes. Add the spicy sausage and smoked pork.
3. Stir in the garlic, herbs, salt, spices and finally the filé powder, if using. (Some people like to add filé at the end, but to my European way of thinking it should go at the beginning.)
4. Add the Tabasco sauce, puréed tomatoes and 1.1 litres/2 pints of the fish stock. Simmer for at least 45 minutes.
5. Add crab shells, if you have them, to give a little extra flavour and colour, the prawns, oysters, crab meat, crayfish and finally the boudins. Simmer for another 10 minutes.
6. To serve as a main course, place a quarter of the rice in each bowl and top up with Gumbo.

Answer 3

Try the following

Crayfish gumbo

oil for frying
275g/10oz onions, chopped
225g/8oz green peppers, chopped
2 sticks celery, chopped
25g/1oz andouille or other spicy sausage, sliced
25g/1oz smoked pork or bacon, cubed
1 tsp crushed garlic
½ tsp dried oregano
½ tsp dried thyme
1 bay leaf, crumbled
1 tsp salt
1½ tsp cayenne pepper
1½ tsp paprika
½ tsp freshly ground black pepper
½ tsp freshly ground white pepper
3 tbsp filé powder (optional)
1 tbsp Tabasco sauce
300ml/10fl oz puréed fresh tomatoes, strained
crab shells to flavour (optional)
450g/1lb large prawns (reserve the shells and heads for the stock)
1 dozen oysters
225g/8oz crab meat
6 freshwater crayfish
2 boudins (fish sausage) (optional)
200g/8oz cooked rice to serve
For the fish stock:
fish heads, tails and trimmings
1 onion
2 carrots
1 stick celery
1 leek
1 bay leaf
2 sprigs parsley
black peppercorns
prawn shells and heads

Method
1. Place all the ingredients for the stock in a large saucepan and cover with about 1.7 litres/3 pints cold water. Simmer for as long as possible - 4 hours if you can manage it - and strain. Set aside.
2. Heat the oil in a large pan, add the onions, green peppers and celery and let them sweat for a few minutes. Add the spicy sausage and smoked pork.
3. Stir in the garlic, herbs, salt, spices and finally the filé powder, if using. (Some people like to add filé at the end, but to my European way of thinking it should go at the beginning.)
4. Add the Tabasco sauce, puréed tomatoes and 1.1 litres/2 pints of the fish stock. Simmer for at least 45 minutes.
5. Add crab shells, if you have them, to give a little extra flavour and colour, the prawns, oysters, crab meat, crayfish and finally the boudins. Simmer for another 10 minutes.
6. To serve as a main course, place a quarter of the rice in each bowl and top up with Gumbo.

Answer 4

Crayfish Scampi with Spinach Noodles (1)

Ingredients
3 tb Butter
3 tb Flour
1 tsp Salt
1 1/2 c Milk or half and half
White pepper to taste
3 tb Butter
1 tb Shallots, finely chopped
2 Garlic cloves, finely chopped
1 lb Crayfish tails
1/3 c Dry white wine
1/8 tsp Dried oregano
1/2 tsp Chopped chives
6 oz Spinach noodles

Instructions

Cream Sauce
Heat 3 tablespoons butter in a small saucepan. Stir in 3 tablespoons flour; cook and stir for 2 minutes. 1 teaspoon salt, 1 1/2 cups milk or half and half and white pepper. Cook until mixture comes to a boil and is thickened. Makes 1 1/2 cups. Cover and set aside.

Crayfish Scampi
Heat 3 tablespoons butter. Saute shallots and garlic for a few seconds in the hot butter. Add crayfish and saute until they turn pink, 3-5 minutes. Remove crayfish and set aside. Add wine and oregano, chives, salt and pepper to skillet. Cook until wine is reduced to 1/3 of its original volume. Then add cream sauce and blend well. Return crayfish to sauce and heat.

Cook spinach noodles according to package directions. Drain. Place noodles on plates and top with Crayfish Scampi

Answer 5

1/2 cup butter
1 cup chopped yellow onions
1/2 cup chopped bell peppers
1 (16-ounce) can whole tomatoes, chopped, with their liquid
1/2 cup medium-brown roux
4 cups chicken broth or shrimp stock
2 pounds peeled crawfish tails*
3 cups smothered okra (see recipe)
Salt and cayenne to taste
Steamed rice for accompaniment
Heat the butter over medium heat in a large saucepan. Add the onions, and bell peppers. Cook, stirring, for 6 to 8 minutes, or until soft.
Add the tomatoes and cook, stirring occasionally, for 10 minutes more.
Add the roux and blend well. Add the chicken broth or shrimp stock and bring to a gentle boil and cook for 30 minutes.
Add the crawfish and the okra, season with salt and cayenne, reduce to simmer, and cook for 10 more minutes.
Serve with steamed white rice.
Serves six to eight.

*Shrimp may be used in place of crawfish.

Answer 6

To make the roux:
1/3 cup vegetable oil
1/3 cup flour

Mix in cast iron skillet over med/low heat, stirring constantly until the color is just lighter than milk chocolate. Then add two cups cold water to bring the heat down quickly and turn the heat off, stir and set aside.

Sautee 2 white onions, 1 large green bell pepper, and 4 ribs chopped celery in a half stick of butter and a quarter cup of olive oil in a large cast iron skillet over medium heat for two minutes (heat skillet and oil up to smoking point first) tossing regularly, then add 8 average sized cloves of garlic (minced), cook for an additional minute and pour in cooled, diluted roux from above.

Add one can whole kernel sweet corn, two teaspoons of tony chachere's creole seasoning (or whatever you prefer), and a gallon of chicken stock to a large stock pot along with roux and vegetables from above, and put lid on and simmer for 10 minutes while slicing up a pound of okra and a pound of smoked sausage (real thing not available in most grocery stores outside of the south but can be mail ordered). Andouille is traditionally used, as is chaurice.

Add okra and sauasage to pot along with an average sized can (14.5 ounces) of diced tomatoes (can be left out) and stir well. Place lid on and simmer over med/low heat for about an hour. Then add 4 pounds of peeled crawfish tails (pre-cooked in crab boil and peeled), and one pound of raw shrimp (peeled) and cook for two minutes to warm tails and turn shrimp pink and then take off of heat to finish cooking.

Cook up about 6 cups of long-grained rice and serve gumbo in bowls over a bed of rice. Sprinkle a little file powder over top if you prefer and re-season to your liking.

Answer 7

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