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Add a photoServings: 12
Ingredients
- 1 c. oil
- 1 c. flour
- 4 lrg onions finely minced
- 6 lrg celery ribs finely minced
- 2 med bell peppers finely minced
- 1 x bay leaf
- 1 x lemon sliced
- 3 quart water Salt to taste Freshly-grnd black pepper to taste
- 1 lb crawfish tails cooked Stuffed Crawfish Heads (see recipe) Crawfish fat to taste
- 2/3 c. minced green onions
- 6 Tbsp. minced parsley
Directions
- Make a dark brown roux with oil and flour. Remove 3 Tbsp. of roux and set aside for stuffed heads.
- In a large pot, place remaining roux; add in onions, celery, and bell peppers; cook till transparent. Add in water, bay leaf, lemon, salt and pepper. Simmer for approximately 3 1/2 hrs.
- Add in crawfish tails, Stuffed Crawfish Heads, crawfish fat and green onions. Simmer for 15 min.
- Add in parsley just before serving as a gumbo over cooked rice.
- This recipe yields 12 to 15 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 12 servings | |
| Calories 428 | |
| Calories from Fat 186 | 43% |
| Total Fat 21.17g | 26% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.47g | |
| Cholesterol 40mg | 13% |
| Sodium 310mg | 13% |
| Potassium 525mg | 15% |
| Total Carbs 46.72g | 12% |
| Dietary Fiber 7.0g | 23% |
| Sugars 18.37g | 12% |
| Protein 13.58g | 22% |
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