Crawfish GumboCourse: dinner
5 large fresh garlic cloves
1/2 cup chopped onion
1/2 lb (2 sticks) butter
1 cup fresh chopped parsely
2 T ground file
1 lb craw fish tail meat (can substitute small shrimp)
1/2 tsp. fresh ground black pepper
1/2 tsp salt to taste
4 cups chicken broth
dash of tabasco sauce
1 T Vinegar
2 T Brandy
1 cup butter based roux: 1 & 1/2 sticks butter, 1 cup flour
- Roux: Melt 1 & 1/2 stick butter in large skillet on medium heat. Sift flour into melted butter. Stir occasionally. When roux is dark brown it is complete.
- In a separate pan, dice and saute garlic and onions in 1/4 stick butter, until onions are browned on the edges.
- Stir in spices, file, parsley, vinegar and brandy. Add the chicken broth and the roux. Simmer for 10 minutes. Add crayfish.
- Serve warm with rice
- Serving Suggestion: Serve in large soup bowls with two tablespoons of buttered rice in the middle and sprinkled with fresh parley. Good with “Don’t-Breath-On-Anyone Garlic Bread