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“My grandma who hailed from New Orleans, Louisiana, loved to make this gumbo on special occasions. She would always have more crawfish then needed, just so she could cook them up and eat them, sucking the juice from each head. Sounds strange, but she would say that's how real cajuns do it.”
READY IN:
1hr 10mins
SERVES:
8-12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat shortening, add flour, making roux, and stir until brown.
  2. Add onions, celery and bell pepper.
  3. Stir until vegetables are soft.
  4. Add fat from heads of crawfish, stir until fat comes to top.
  5. Add water and seasonings, and simmer 20-30 minutes.
  6. Add crawfish tails, and cook over medium-low heat for 30 minutes.
  7. Serve with rice.

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