Ingredients:
1 - pound crawfish, cooked and cleaned
1 - pound crawfish, cooked and cleaned
8 - ounces smoked sausage
1/2 - pound fresh (preferred) or frozen okra
1 - medium yellow onion
1 - can whole tomatoes
8 - ounces frozen corn
1 - teaspoon parsley flakes
1/2 - teaspoon cayenne pepper
1 - pint half & half
2 - cups water
2 – tablespoons creole or cajun seasoning
Cookware and Utensils:
1 – large skillet
Cookware and Utensils:
1 – large skillet
1 – Stirring spoon
Soup bowls
Instructions:
As always the key to great cooking is to be prepared and to use quality ingredients.
Start off by cutting your smoked sausage into bite sized quarters. Next add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often.
Next add water, tomatoes, corn, okra and creole or cajun seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawfish and half-and-half. Simmer for any additionally 10 minutes.
Serve your crawfish gumbo over steamed rice with sweet cornbread.
As always the key to great cooking is to be prepared and to use quality ingredients.
Start off by cutting your smoked sausage into bite sized quarters. Next add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often.
Next add water, tomatoes, corn, okra and creole or cajun seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawfish and half-and-half. Simmer for any additionally 10 minutes.
Serve your crawfish gumbo over steamed rice with sweet cornbread.
