Crawfish and Catfish Gumbo

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Crawfish and Catfish Gumbo

This Crawfish and Catfish Gumbo is a flavorful seafood gumbo that combines two classic Louisiana ingredients with a spicy Cajun-Creole flavor. The combination of crawfish, catfish, and other ingredients create a delicious bowl of gumbo that’s sure to please.

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion, diced
  • 2 stalks celery, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Cajun seasoning
  • 2 cups chicken broth
  • 2 cups seafood stock
  • 1 pound crawfish tail meat
  • 1 pound catfish fillets, cut into 1-inch cubes
  • 1 teaspoon hot sauce
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh oregano, chopped
  • Salt and freshly ground black pepper to taste
  • Cooked white rice, for serving (optional)

Directions:

  1. Heat the oil in a large pot over medium heat. Add the flour and whisk until it becomes a thick paste. Cook, stirring constantly, for about 8 minutes or until the roux is a dark caramel color.
  2. Add the onion, celery, bell pepper, garlic and Cajun seasoning and cook, stirring frequently, for about 5 minutes or until the vegetables are softened.
  3. Add the chicken broth and seafood stock and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  4. Add the crawfish and catfish and simmer for 10 minutes more.
  5. Stir in the hot sauce, parsley, thyme, oregano, and salt and pepper. Simmer for 5 minutes more.
  6. Serve the gumbo over cooked white rice, if desired.
  7. Enjoy!