Name: Creole Crawfish and Shrimp Gumbo with Rice
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun and Creole
Ingredients: 1 lb crawfish tails; 1 lb shrimp, peeled and deveined; 1 cup diced onion; 1 cup diced green bell pepper; 1 cup diced celery; 3 tbsp all-purpose flour; 3 tbsp vegetable oil; 4 cups chicken broth; 1 tsp cayenne pepper; 1 tsp smoked paprika; 1 bay leaf; 1 cup cooked white rice

Creole Crawfish and Shrimp Gumbo with Rice

A rich and spicy gumbo featuring crawfish, shrimp, and a roux-based broth, served over rice.

50 minutes4 servings

Method

Heat oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
Stir in flour to make a roux, cooking for 5-7 minutes until dark brown. Add broth, cayenne, paprika, and bay leaf; bring to a boil.
Reduce heat and simmer for 20 minutes. Add crawfish and shrimp; cook for 10 minutes until shrimp are opaque.
Serve over rice. Adjust seasoning with salt and pepper as needed.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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