Crawfish Gumbo

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Crawfish Gumbo is a rich and delicious seafood gumbo made with crawfish tails and andouille sausage! It’s smoky and spicy with all the Cajun flavor of a classic gumbo. Serve it over rice for the ultimate Southern comfort food.  

I have a serious love for seafood gumbo recipes! And, when they’re quick and easy to make, I love them even more! 

This New Orleans gumbo is made with crab, shrimp and oysters, and it’s ready in under an hour! 

So, when it came to making this crawfish gumbo, I knew it had to come together quickly. You need just over an hour, and most of that is just simmering time as the okra works to thicken the gumbo!

If you’re not a fan of seafood but still enjoy quick and easy gumbo recipes, be sure to check out this Instant Pot gumbo or this New Orleans chicken and sausage gumbo. Both are incredibly delicious and simple to make!

With that said, if you have a few hours to spare, I highly recommend this yaya gumbo! It requires some time and patience, but it’s definitely worth the wait (this one is my personal favorite)!

Check out the crawfish gumbo story!

What are crawfish?

Crawfish are a freshwater crustacean that resemble little lobsters. Their meat is somewhat similar in flavor to lobster, crab or shrimp. 

They are commonly used in seafood boils, like this homemade crawfish boil and in this ultra popular crawfish etouffee.

Why this recipe works

1. While the rich broth tastes like it has simmered for hours, this gumbo takes just a little over an hour to make!
2. Gumbo tastes even better the next day, so it’s perfect to make ahead and enjoy as easy weeknight dinners!
3. It also freezes well! You can store this gumbo in freezer safe containers and freeze for up to 3 months! 

Ingredients

For the full list of ingredients and quantities, please see the recipe card below.

You’ll need one pound of crawfish tails for this recipe. You can normally buy crawfish tail meat without buying the whole crawfish.

If you can only find whole crawfish, you’ll need to shell the crawfish and remove the tail meat for this recipe. You can also substitute it with shrimp.

Equal parts flour and oil are combined to make the roux (half a cup each). You can use butter in place of oil, but I prefer oil for this recipe. 

The gumbo also includes ½ a pound of sliced Andouille sausage. This is a Cajun style pork sausage with a smoky and spicy flavor.

For a bold and spicy flavor, you’ll need 1 tablespoon of Cajun seasoning. While you can use store-bought seasoning, homemade Cajun seasoning is easy to make!

You’ll add 6 cups of seafood stock to the roux mixture. This can be any kind of store-bought or homemade seafood stock made from fish, shrimp, lobster or other seafood. Just make sure it’s warmed in order to prevent lumping. You can even substitute chicken stock, if you prefer.

To thicken the gumbo, 12 ounces of okra is added to the mixture. Since it simmers for 45 minutes, you can use fresh or frozen okra.

Step by step instructions

Heat the oil and flour in a Dutch oven or other large pot over medium heat.

Stir or whisk continuously until a chocolate brown roux forms (medium brown color). This will take about 15-20 minutes.

Add the andouille sausage, green pepper and onion. Stir and let cook for 5 minutes, stirring regularly.

Add the tomatoes and cook for another 2-3 minutes.

Add the seasonings (Cajun seasoning, bay leaf, Worcestershire sauce, brown sugar) and mix in.

Slowly pour in the warmed stock, whisking constantly to ensure the roux doesn't break.

Add the okra and simmer for 45 minutes.

Add additional Cajun seasoning or salt to taste.

Add the crawfish and simmer for another 5-10 minutes.

Serve over white rice garnished with green onions. 

Expert tips

1. When making the roux, be sure to stir it constantly so it doesn’t burn or break. (Learn more about how to make a roux, including how you can try to fix a broken roux).
2. To prevent lumps from forming in the gumbo, use warmed stock and stir it in slowly. I usually add one cup at a time.
3. If the gumbo is too thick, you can just add more seafood broth.
4. If you don’t have seafood broth, you can use chicken broth like this homemade crockpot chicken broth.
5. To control the saltiness of the gumbo, I prefer to use homemade or low sodium broths.
6. Be careful not to overcook the gumbo as the crawfish may get tough and the veggies too soft.
7. For extra heat, just add more Cajun seasoning or a little cayenne pepper.
8. For the best flavor, let the gumbo sit in the fridge overnight before serving. 

Common questions

Storage and freezing instructions

Gumbo can be stored in an airtight container in the fridge for 3-4 days. 

To reheat it, you can warm it in the microwave or in a saucepan on the stovetop over low heat. (Be careful not to warm it too long as the crawfish will overcook and get tough).

To freeze this gumbo, let it cool completely in the fridge and then place it in a freezer-safe container, leaving enough space at the top for the gumbo to expand.

It should last for up to 3 months in the freezer. Let the gumbo thaw in the fridge before reheating it.

More crawfish recipes

• Easy Homemade Crawfish Pie
• Rich and Creamy Crawfish Bisque
• Crispy Cajun Crawfish Egg Rolls

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!