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Crawfish-Okra Gumbo

Source of Recipe


Marcelle Bienvenu






List of Ingredients



• 1 stick (8 Tbsp) butter
  
• 1 cup chopped yellow onions
  
• 1/2 cup chopped bell peppers
  
• 1 can (16 ounces) whole tomatoes, chopped, with their liquid
  
• 1/2 cup medium-brown roux
  
• 4 cups chicken broth or shrimp stock
  
• 2 lbs. peeled crawfish tails (you can substitute shrimp)
  
• 3 cups smothered okra (recipe follows)
  
• Salt and cayenne to taste
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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 6 to 8
   
   -----------------------------------------------
   
   SMOTHERED OKRA
   
   4 quarts fresh, sliced okra
   3 large yellow onions, chopped
   2 large green bell peppers, chopped
   2 cans (16 ounces each) whole tomatoes, with their liquid
   1-1/4 cups vegetable oil
   Salt and cayenne to taste
   3/4 cup water or chicken broth
   
   Preheat oven to 425 degrees (F). In a large roasting pan, alternately layer the okra, onions, bell peppers, crushed tomatoes and juice, oil, salt and cayenne, and water or broth until all of the ingredients are used.
   
   Cover the pot and place in the oven. Cook for 30 minutes, stir, and reduce the oven temperature to 350 degrees. Cover the pot and continue to cook for 2 to 2-1/2 hours, stirring every 30 minutes. When the okra is no longer stringy, you'll know it is cooked.
   
   Remove the pot from the oven and cool. Chill the okra well before you package it for the freezer. (Makes about 10 servings.)